Grilled Scallops With Red Pepper Sauce

"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."
 
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photo by momaphet photo by momaphet
photo by momaphet
Ready In:
40mins
Ingredients:
10
Yields:
12 skewers
Serves:
6
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ingredients

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directions

  • Soak 12 bamboo skewers in water for at least 30 minutes.
  • SAUCE:

  • 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.
  • 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.
  • SCALLOPS:

  • 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.
  • Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.

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Reviews

  1. 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.
     
  2. 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.
     
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