Grilled Scallops With Chive Dill Cream Recipes

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
• Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
• Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

GRILLED SCALLOPS WITH CHIVE DILL CREAM

Steps:

• Soak skewers in water to cover for 1 hour.
• Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
• Add cream and boil until sauce consistancy.
• Remove from heat and whisk in 2 tablespoons butter.
• Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat if drops of melted butter appear (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter).
• Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
• Prepare barbeque(high heat).
• Drain skewers and thread scallops onto skewers.
• Brush with melted butter; grill until opaque, turning once, 5 minutes.
• Stir minced dill and chives into sauce.
• Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.