Grilled Scallops With Red Pepper Sauce

Description: 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.

Ingredients:

• 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
• 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

Steps:

1. Soak 12 bamboo skewers in water for at least 30 minutes.
2. SAUCE:.
3. 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.
4. 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.
5. SCALLOPS:.
6. 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.
7. Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.