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Scallops With Red Pepper Sauce

Ingredients
  Roasted red peppers 180 Milliliter, drained if necessary (3/4 Cup)
  Chicken broth 120 Milliliter (1/2 Cup)
  Dry white wine 60 Milliliter (1/4 Cup)
  Minced fresh basil/1/2 teaspoon dried basil 1 Tablespoon
  Butter/1/2 cup 120 Milliliter
  Scallops 1 1⁄2 Pound, 1 to 1 3/4 inches -2.5 to 4.5 cm in diameter (680 Gram)
  Butter 3 Tablespoon, melted
Directions

In a blender or food processor, whirl peppers, broth, and wine until smooth.
Pour into a wide frying pan.
Add basil.
Boil over high heat, stirring, until reduced to about 3/4 cup/180 ml (about 5 minutes).
Reduce heat to medium.
Add the 1/2 cup (120 ml) butter in 1 chunk, stirring until incorporated.
Remove sauce from heat and keep warm.
Rinse scallops and pat dry.
Thread through their diameter on 4 skewers so they lie flat (larger scallops may require another skewer parallel to first).
Brush generously with the melted butter.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until scallops are opaque but still moist in center (5 to 8 minutes; cut to test).
Pour sauce onto individual plates.
Lay scallops in sauce.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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