Grilled Scallops with Chervil Vinaigrette

Rinse scallops and pat dry. Thread on skewers. Brush with butter and grill over hot coals for 5 to 7 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.

1 1/2 lbs. sea scallops 1/4 C. (1/2 stick) butter 1/4 C. white wine vinegar 3 shallots; minced 2 tbsp. fresh lime juice

1 tbsp. fresh ginger; minced 1/2 C. olive oil 1/2 C. fresh chervil; chopped 2 small tomatoes; peeled, seeded and dice