Grilled Scallops With Ginger Lime Sauce
|Ginger lime sauce||1 Cup (16 tbs) (Recipe Follows)|
|Scallops||1 1⁄2 Pound (Each 1 To 1 1/2 Inches In Diameter)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Prepare Ginger-Lime Sauce and keep warm.
Also soak about 8 bamboo skewers in hot water to cover for 30 minutes.
Rinse scallops to remove any bits of shell or sand; pat dry with paper towels.
Thread scallops on bamboo skewers, piercing them horizontally (through their diameter) so they lie flat.
Brush generously with butter.
Place scallops on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once, until scallops are opaque throughout; cut to test (5 to 7 minutes).
Pour prepared Ginger-Lime Sauce onto a warm platter.
Lay scallops in sauce.reduced by half.
Stir in 1/2 cup whipping cream and boil, uncovered, until reduced to 3/4 cup.
Reduce heat to medium and add 1/4 cup unsalted butter all in one chunk; stir constantly until butter is completely blended into sauce.
To keep sauce warm for up to 2 hours, pour into a 2-cup glass measure set in hot-to-touch water.
Stir occasionally and replace water as needed.