Rating: 5 stars
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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.

Recipe by Cooking Light July 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 5 scallops and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

208 calories; calories from fat 23%; fat 5.2g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.7g; protein 29.8g; carbohydrates 9.4g; fiber 1.6g; cholesterol 67mg; iron 0.9mg; sodium 970mg; calcium 52mg.
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