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Grilled Scallop Kabobs with Lemon-Caper Cream
Ingredients
| * | 1/2 cup dry white wine |
| * | 1/2 cup chicken stock |
| * | 1 small shallot, minced |
| * | 2 tbls. fresh lemon juice |
| * | 1/4 tsp. grated lemon zest |
| * | 1/2 cup light cream |
| * | 4 tbls. butter |
| * | 1 tbls. capers |
| * | 24 large scallops |
| * | Olive oil |
Instructions
| 1 | Soak wooden bamboo skewers in water for 30 minutes. |
| 2 | Combine wine, chicken stock, shallot, lemon juice and zest in a saucepan and bring to a boil. Continue to boil until reduced by half. Stir in cream and continue to reduce until liquid is about 3/4 of a cup. Reduce heat, add butter into liquid and stir until butter is melted and sauce has blended into a creamy consistency. Stir in capers. Keep warm until ready to serve. |
| 3 | Rinse scallops and pat dry. Thread scallops onto bamboo skewers horizontally so that they lie flat. Brush lightly with olive oil. |
| 4 | Spray grill rack with non-stick spray to prevent sticking. Place skewers on grill over hot coals. Cook, turning once, until scallops are cooked through, about 7-8 minutes on each side. |
| 5 | Spoon lemon-caper cream onto plates and lay scallop skewers on top. |
Notes
- If the sauce becomes too thick, whisk in additional light cream.