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Scallops with Roasted Pepper Butter Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 5 scallops and 1/4 cup sauce)
Double-skewering scallops makes turning them on the grill easier. Just thread the scallops onto a skewer, then run another one through the scallops parallel to the first.

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)

Nutrition Information

  • calories 208
  • caloriesfromfat 23 %
  • fat 5.2 g
  • satfat 2.5 g
  • monofat 1.2 g
  • polyfat 0.7 g
  • protein 29.8 g
  • carbohydrate 9.4 g
  • fiber 1.6 g
  • cholesterol 67 mg
  • iron 0.9 mg
  • sodium 970 mg
  • calcium 52 mg

How to Make It

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

  2. Preheat broiler.

  3. 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.

  4. Prepare grill.

  5. 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.