Grilled Scallops with Chili-Lime Cream Sauce

1 1/2 pounds [750 g] large Atlantic Capes Fisheries sea scallops
1/4 cup olive oil
Salt and pepper
1/4 teaspoon red pepper flakes (optional)
2 garlic cloves, finely chopped Cooked jasmine or white rice

CHILI-LIME CREAM SAUCE
1/4 cup [63 ml] freshly squeezed lime juice
1/4 cup [63 ml] white wine (not cooking wine)
1 tablespoon minced peeled fresh ginger
1 large shallot, chopped
1/3 cup [83 ml] heavy cream
2 tablespoons Asian sweet chili sauce or garlic chili sauce
6 tablespoons [85 g] unsalted butter
Salt and pepper

Combine scallops, olive oil, salt and pepper to taste, red pepper flakes and garlic.

Marinate for 30 minutes.

To prepare the sauce, combine lime juice, wine, ginger and shallot in a small
saucepan. Cook over high heat until reduced by half (3 minutes). Add cream, lower
heat and cook until reduced by half. Remove from the heat. Stir in chili sauce.

Whisk in butter 1 piece at a time. Add salt and pepper to taste. Set aside.

Preheat barbecue grill to medium-high heat. Grill scallops until cooked to taste
(don’t overcook).

Serve scallops with sauce and rice.

Makes 4-6 servings.

Tip: Make a bed of grilled asparagus and top with grilled scallops. Pour sauce over
the scallops, or serve sauce on the side and garnish scallops with chopped parsley.