Scallops With Roasted Pepper-Butter Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

To double-skewer the scallops, just thread the scallops onto a skewer, then run another skewer through the scallops parallel to the first.

Ingredients

• 30 sea scallops (about 2 1/4 pounds)
• 4 red bell peppers (about 2 pounds)
• 2 cups fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil, crumbled
• 2 tablespoons chilled butter, cut into small pieces
• 1/4 teaspoon salt
• Cooking spray
• Basil sprigs (optional)

Directions

1. Thread 5 scallops onto each of 6 (12-inch) skewers.
2. Cover and chill.
3. Preheat broiler.
4. Cut peppers in half lengthwise; discard seeds and membranes.
5. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
6. Broil 15 minutes or until blackened.
7. Place in a zip-top plastic bag.
8. Seal and let stand 10 minutes.
9. Peel peppers; discard skins.
10. Place peppers, broth, and wine in a blender; process until smooth.
11. Combine pepper mixture and chopped basil in a skillet.
12. Bring to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).
13. Reduce heat to medium-low; gradually add butter, stirring until melted.
14. Cover and keep warm.
15. Sprinkle kabobs with salt; place on grill rack coated with cooking spray.
16. Grill 2 1/2 minutes on each side or until done.
17. Serve with bell pepper sauce.
18. Garnish with fresh basil, if desired.

Yield: 6 servings (serving size: 5 scallops and 1/4 cup sauce)