1/1 Photo of Grilled Scallops With Red Pepper Sauce
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.
My Private Note
Units: US | Metric
- 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
- 1Soak 12 bamboo skewers in water for at least 30 minutes.
- 3Place 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.
- 4Reduce 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.
- 6Drain 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.
- 7Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.
Browse Our Top Peppers Recipes
You Might Also Like...View All Peppers Recipes
Nutritional Facts for Grilled Scallops With Red Pepper Sauce
Serving Size: 1 (297 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 438.8
- Calories from Fat 322
- Total Fat 35.8 g
- Saturated Fat 22.1 g
- Cholesterol 119.9 mg
- Sodium 906.5 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 1.7 g
- Sugars 4.1 g
- Protein 15.8 g