½ cup dry white wine
½ cup chicken broth (preferably homemade)
2 shallots, minced
2 Tbs fresh thyme, minced
½ cup whipping cream or crème fraîche
¼ cup (½ stick) cold, unsalted butter, cut into four pieces
1½ lbs fresh sea scallops
¼ cup olive oil
2 Tbs fresh lemon juice
In a large skillet, combine wine, broth, shallots and thyme. Bring to boil over high heat; continue to boil uncovered, until reduced by half. Stir in cream and boil, uncovered, until receded to about ¾ cup. Reduce heat to medium and whisk in butter, one piece at a time, stirring constantly after each addition, until butter is melted. Keep warm by pouring into a glass measuring cup and setting in hot water.
Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Thread scallops onto metal skewers. Place on a well-oiled grill four to six inches above a bed of hot coals.
Combine olive oil and lemon juice. Baste scallops with lemon olive oil and cook, turning once, until scallops are opaque throughout.
Cut to test for doneness after five to seven minutes. Do not overcook. Pour prepared thyme sauce onto four warm serving plates. Lay scallops on sauce.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.