Scallops With Red Pepper Sauce

Recipe Ingredients

3/4 cup	177ml	Roasted red peppers - drained if necessary
1/2 cup	118ml	Chicken broth
1/4 cup	59ml	Dry white wine
1 tablespoon	15ml	Minced fresh basil
		(or 1/2 tsp dried basil)
1/2 cup	99g / 3.5oz	Butter
1 1/2 lbs	681g / 24oz	Scallops
3 tablespoons	45ml	Butter - melted
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 (about 5 minutes).

Reduce heat to medium. Add the 1/2 cup 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 the 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.

Source:
GRILL BY THE BOOK: FISH AND SHELLFISH by the Editors of Sunset Books

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.