Recipe by KateL
Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.
Top Review by Katanashrp
Very impressive. I made this for our 4th of July BBQ dinner and we loved it. I also found the sauce just a tad salty, so will use low sodium broth next time as well. Thank you.
- 4 red bell peppers, roasted or 1 1⁄2 cups marinated roasted red peppers, drained
- 1 cup chicken stock or 1 cup low sodium chicken broth
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon dried basil, crumbled
- 1 cup butter or 1 cup unsalted butter, chilled
- 1 1⁄2 lbs large scallops
- 2 tablespoons butter or 2 tablespoons unsalted butter, melted
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 12 bamboo skewers
Directions See How It's Made
- Soak 12 bamboo skewers in water for at least 30 minutes.
- Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
- Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
- Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
- Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.