Scallops With Roasted Pepper Butter Sauce

By garciamoss

Ingredients

• 30 sea scallops (about 2 1/4 pounds)
• 4 medium 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
• Fresh basil (optional)

Details

Adapted from health.com

Preparation

Step 1

Thread 5 scallops onto each of 6 (12-inch) skewers. Cover and chill.

Preheat broiler.

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag. Seal and let stand 10 minutes. Peel peppers, and discard skins. Place peppers, broth, and wine in a blender; process until smooth. Combine pepper mixture and basil in a skillet. Bring to a boil; cook until reduced to 1 1/2 cups (about 5 minutes). Reduce heat to medium-low; gradually add butter, stirring until melted. Cover and keep warm.

Prepare grill.

Sprinkle kabobs with salt; place on grill rack coated with cooking spray. Grill 2 1/2 minutes on each side or until done. Serve with bell pepper sauce. Garnish with fresh basil, if desired.