Thread 6 scallops onto each skewer. Cover and chill. Preheat broiler. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side 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, wine and broth 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.
Grill scallops 2 1/2 minutes per side on greased grill. Serve with pepper sauce and fresh basil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.