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.
- 4 red bell peppers, roasted or 354.88 ml marinated roasted red peppers, drained
- 236.59 ml chicken stock or 236.59 ml low sodium chicken broth
- 118.29 ml dry white wine
- 2.46 ml dried basil, crumbled
- 236.59 ml butter or 236.59 ml unsalted butter, chilled
- 680.38 g large scallops
- 29.58 ml butter or 29.58 ml unsalted butter, melted
- 1.23 ml salt
- 1.23 ml pepper
- 12 bamboo skewers
- 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.
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.
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.