- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons minced shallots
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon finely grated lime peel (green part only)
- 1/2 cup Lucerne Whipping Cream
- 1/4 cup Lucerne Sweet Cream Butter or margarine
- 1 1/2 pounds scallops, 1 to 1 1/2 inches in diameter
- 2 tablespoons Safeway SELECT Verdi Extra-Virgin Olive Oil
- Preheat barbecue grill. In a 10- to 12-inch frying pan, combine wine, broth, shallots, ginger, and lime peel. Bring to a boil over high heat. Continue boiling, uncovered, until reduced by about half. Stir in whipping cream and boil until reduced to 3/4 cup. Reduce heat to medium and add butter, stirring constantly until butter is completely blended into sauce. Remove sauce from direct heat but keep warm.
- Rinse scallops; pat dry with paper towels. Thread scallops equally on 8 bamboo or thin metal skewers, piercing them horizontally so they lie flat. Brush with olive oil.
- Place scallops on a well-oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until scallops are opaque throughout (cut to test), 5 to 7 minutes.
- Pour prepared sauce onto a platter or divide among 4 dinner plates. Lay scallop skewers in sauce and serve immediately.