Grilled Scallops With Red Pepper Sauce - cooking recipe

Ingredients

SAUCE
4 red bell peppers, roasted or 1 1/2 cups marinated roasted red peppers, drained
1 cup chicken stock or 1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 teaspoon dried basil, crumbled
1 cup butter or 1 cup unsalted butter, chilled
SCALLOPS
1 1/2 lbs large scallops
2 tablespoons butter or 2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
12 bamboo skewers

Preparation

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.