Used no-chicken broth Would also be great on pasta! Served with Chipote grilled corn and Basil-Arugula pesto pasta. Awesome!
Scallops with Roasted Pepper Butter Sauce
Photography: Randy Mayor; Styling: Melanie J. Clarke
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Amount per serving
- Calories: 208
- Calories from fat: 23%
- Fat: 5.2g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.7g
- Protein: 29.8g
- Carbohydrate: 9.4g
- Fiber: 1.6g
- Cholesterol: 67mg
- Iron: 0.9mg
- Sodium: 970mg
- Calcium: 52mg
- 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)
- 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.
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