Grilled Scallops With Chive Dill Cream

• 6 bamboo skewers
• 1 cup dry white wine
• 1 cup chicken stock
• 1/4 cup minced shallot
• 1 cup whipping cream
• 1/2 cup well-chilled butter, cut into 8 pieces (1 stick)
• salt & freshly ground black pepper
• 2 lbs sea scallops
• melted butter
• 2 tablespoons minced fresh dill
• 2 tablespoons snipped fresh chives
• fresh dill sprig

1. Soak skewers in water to cover for 1 hour.
2. Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
3. Add cream and boil until sauce consistancy.
4. Remove from heat and whisk in 2 tablespoons butter.
5. 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).
6. Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
7. Prepare barbeque(high heat).
8. Drain skewers and thread scallops onto skewers.
9. Brush with melted butter; grill until opaque, turning once, 5 minutes.
10. Stir minced dill and chives into sauce.
11. Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.

bamboo skewers, white wine, chicken stock, shallot, whipping cream, wellchilled butter, salt, scallops, butter, fresh dill, fresh chives, dill sprig

Taken from www.food.com/recipe/grilled-scallops-with-chive-dill-cream-337140 (may not work)