Poached Scallops with Roasted Red Pepper Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Scallops
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Chopped green onion
1		Bay leaf
1		Thyme
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	Dry white wine
		Sauce
2		Red bell peppers
1 cup	237ml	Chicken broth
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Fresh basil
		(or 1/2 tsp. Dry basil
1 cup	198g / 7oz	Butter

Recipe Instructions

To prepare scallops, rinse and drain them and place on wooden skewers. Put butter, green onion and spices in large shallow pan. Stir and cook until onion is soft. Add wine and enough water to cover scallops when placed in pan. Bring to a boil, then reduce heat to low.

Add scallops on their wooden picks and cook gently, but do not boil, for about 3 to 4 minutes. For sauce, place peppers in baking pan and bake in a 450F, turning often until skins are blistered and black, about 35 minutes. Place peppers in a plastic bag.

When cool, peel off skins and remove stem and seeds. Whirl peppers in a blender with broth and wine until smooth. Pour mixture into pan. Add basil. Boil until reduced. Add butter, a little at a time, stirring constantly to incorporate. Serve sauce under scallops. Makes 6 servings.

Source:
Net

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