Grilled Scallops With Red Pepper Sauce

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 12 skewers
• Serves: 6

ingredients

• SAUCE

• 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

• SCALLOPS

• 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

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.

5. SCALLOPS:

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.

Reviews

[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.

 

[momaphet]

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.