I have this recipe I got from the Weber Big Book of Grilling for scallops that I like. You lightly bread them in a mixture of bread crumbs, real parm cheese and spices. After grilling you garnish with lemon zest and chopped parsely. I really enjoy this but think a sauce would increase it's appeal and thought the creativity and imagination everyone displays here might be a help in finding something appropriate. Any ideas keeping in mind the flavors already present?
I haven't had scallops in a good while but if I remember they have a very light flavor. IMHO I believe vinaigrette would over power the dish. I would go with a light, thin cheese sauce or garlic butter sauce for dipping.
‘Sauces, Rubs and Marinades’ has a few sugestions as well; Chinese marinade, lemon pepper oil, and pineapple garlic glaze. I haven’t tried any of these.
All of the ideas sound good. I am no wine expert, so I asked my boss who knows a thing or 10 on the subject. He recommended a German Liberfraumilch (maiden's milk). Also on the table where a Rhine or a Chardonnay. We'll have to see what Dkirn recommends. HTH