Instructions: 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.

Suggested Wine: 1994 Callaway Calla-Lees Chardonnay

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