Grilled Scallops With Red Pepper Sauce

Total Time
Prep 30 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. Soak 12 bamboo skewers in water for at least 30 minutes.
  2. SAUCE:.
  3. 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.
  4. 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.
  6. 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.
  7. Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.
Most Helpful

5 5

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 5

This was a very tasty dish, I liked the contrast of the savoriness of the red pepper sauce and the sweetness of the scallops. The only change I would make would be to use low sodium chicken broth as the pepper sauce was a bit too salty for my taste. I reduced the recipe to one serving and pan grilled my scallops. Made for PRMRT.