Instructions: * Substitute 1/3 cup vinaigrette dressing to which you have added chopped parsley and cayenne pepper to taste.
** As an alternative outside the grilling season, buy smoked scallops

In a medium saucepan, combine sherry and chicken base. Add whipping cream and bring to a boil over medium heat. Boil to reduce mixture to 1 cup. Set aside.

In a medium saute pan, saute bell pepper, onion and jalapeno in olive oil over medium heat until soft but not browned, 8 to 10 minutes. Add cream sauce and stir to blend. Pour mixture into the bowl of a blender; puree.

Strain through a fine mesh strainer into a bowl. Stir in cheese and set aside. (Sauce may be made ahead. Cover and refrigerate until needed.)

Heat an outdoor grill with wood chips. Brush each mushroom cap with chimichurri and season lightly with salt and pepper. Grill the caps on both sides until tender and browned. Remove from heat and reserve.

Season scallops lightly with salt and pepper. Place cornhusks over wood chips. Lay scallops on an oiled hinged grill or place them on skewer. Cover the grill and smoke the scallops until firm, 4 to 6 minutes.

To serve, spoon sauce onto four plates. Place 2 mushroom caps on each plate and add a smoked scallop to the cavity of each one. (If using pre-smoked purchased scallops, allow 3 or 4 per serving.) Arrange cilantro leaves around the caps and sprinkle each plate rim with parsley.

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