Melted butter, as needed
Fresh parsley, chopped
12 jumbo scallops, halved Widthwise (not the baby ones)

Sauce
1 cup water
1/4 lemon, juiced
1 cup chardonnay
1 tablespoon butter
2 teaspoons honey
pinch salt
1/2 clove garlic, diced
cornstarch, dissolved in water

In small saucepan, combine water, wine, juice, butter, honey with peppers and
garlic. Place over medium heat; reduce to almost half, stirring frequently. Add
cornstarch solution to thick to taste. Remove from heat; keep warm. Grill scallops
over hot coals, brushing frequently with melted butter. Cook to taste. Remove
scallops from grill. Place 6 scallop halves on each plate. Pour citrus sauce over
scallops and garnish with parsley.