Scallops With Red Pepper Sauce Recipe
Ingredients
| Roasted red peppers | 3/4 Cup (16 tbs), drained | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1 tablespoon minced fresh basil or 1/2 teaspoon dried basil | ||
| Butter | 1/2 Cup (16 tbs) | |
| Scallops | 1 1/2 Pound | |
| Butter | 3 Tablespoon, melted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a blender or food processor, whirl peppers, broth, and wine until smooth.
Pour into a wide frying pan.
Add basil.
Boil over high heat, stirring, until reduced to about 3/4 cup/180 ml (about 5 minutes).
Reduce heat to medium.
Add the 1/2 cup (120 ml) butter in 1 chunk, stirring until incorporated.
Remove sauce from heat and keep warm.
Rinse scallops and pat dry.
Thread through their diameter on 4 skewers so they lie flat (larger scallops may require another skewer parallel to first).
Brush generously with the melted butter.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until scallops are opaque but still moist in center (5 to 8 minutes; cut to test).
Pour sauce onto individual plates.
Lay scallops in sauce.
Season to taste with salt and pepper.
Pour into a wide frying pan.
Add basil.
Boil over high heat, stirring, until reduced to about 3/4 cup/180 ml (about 5 minutes).
Reduce heat to medium.
Add the 1/2 cup (120 ml) butter in 1 chunk, stirring until incorporated.
Remove sauce from heat and keep warm.
Rinse scallops and pat dry.
Thread through their diameter on 4 skewers so they lie flat (larger scallops may require another skewer parallel to first).
Brush generously with the melted butter.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until scallops are opaque but still moist in center (5 to 8 minutes; cut to test).
Pour sauce onto individual plates.
Lay scallops in sauce.
Season to taste with salt and pepper.
Chef
