Grilled Scallops With Chive Dill Cream - cooking recipe

Ingredients

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

Preparation

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.