Grilled Scallops With Red Pepper Sauce

Recipe by KateL
READY IN: 40mins
SERVES: 6
YIELD: 12 skewers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak 12 bamboo skewers in water for at least 30 minutes.
  • SAUCE:
  • 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.
  • SCALLOPS:
  • 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.
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