1/2 c. dry white wine
1/2 c. unsalted chicken broth
2 tbsp. minced shallots
1 tsp. grated fresh ginger
1/4 tsp. grated lime peel
1 1/2 lb. scallops, 1 to 1 1/2 inch diameter (sea scallops work best)
4 c. hot cooked rice
Wood skewers
1/4 c. unsalted butter
1/4 c. whipping cream
Vegetable cooking spray

In a wide pan combine wine, broth, shallots, ginger, and lime peel. Boil uncovered until reduced by half. Stir in whipping cream and boil until reduced to 3/4 cup. Over medium heat add butter all at once and blend totally in sauce. Keep warm. Rinse scallops and pat dry. Thread onto skewers so they lie flat horizontally. Spray scallops and broiler rack with spray. Broil scallops 4 to 6 inches from heat and turn once until opaque throughout 7 to 10 minutes. Pour sauce onto a warm platter lay scallops in sauce. Serve with rice. Makes 6 servings. For an alternative simmer scallops in sauce for 15 to 20 minutes.