1½ lbs sea scallops
¼ cup (½ stick) butter
¼ cup white wine vinegar
3 shallots, minced
2 Tbs fresh lime juice
1 Tbs fresh ginger, minced
½ cup extra-virgin olive oil
½ cup fresh chervil; chopped
2 small tomatoes, peeled, seeded and diced
Rinse scallops and pat dry. Thread on skewers. Brush with butter and grill over hot coals for five to seven minutes, until scallops are opaque.
In a small saucepan, combine remaining ingredients except chervil and tomatoes; heat through.
When ready to serve, add chervil and tomatoes. Spoon over scallops.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT