Scallops With Red Pepper Sauce
|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|
In a blender or food processor, whirl peppers, broth, and wine until smooth.
Pour into a wide frying pan.
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.