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Scallops with Roasted Pepper Butter Sauce
Scallops with Roasted Pepper Butter Sauce

Scallops with Roasted Pepper Butter Sauce

1 Hr(s)
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1 serving
Original recipe yields 1 serving
30 sea scallops (about 2 1/4 pounds)
4 medium red bell peppers (about 2 pounds)
1/2 cup dry white wine
2 cups fat free, less sodium chicken broth
1 1/2 teaspoon s chopped basil
2 Tablespoons chilled butter, cut small
1/4 teaspoon salt
Cooking spray
Fresh basil (optional)
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Let's Make It
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.
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