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Since the scallops cook very quickly, make the sauce first.
flour and cook over low heat for 2 minutes. Add stock , whisking constantly, until smooth.
Stir in wine and cream and simmer until reduced to desired consistency, about 10 minutes.
Remove
from heat and add salt and pepper to taste. Chop sorrel finely and stir in. Set aside until
scallops are cooked.
Heat grill to high (have grates very clean to prevent sticking). Skewer
the scallops, leaving space between them on the skewers. Brush or spray lightly with olive oil,
and grill, turning once, about 3 minutes per side or until opaque all the way through.
Spoon
sauce over and serve immediately.
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