Grilled Scallops with Roasted Red Pepper Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.3
- Total Fat: 7.8 g
- Cholesterol: 41.6 mg
- Sodium: 1,055.2 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.2 g
- Protein: 18.8 g
View full nutritional breakdown of Grilled Scallops with Roasted Red Pepper Sauce calories by ingredient
Introduction
A nice grilled scallop skewer with a drizzle of red pepper sauce. Recipe is great with a seasoned rice pilaf. A nice grilled scallop skewer with a drizzle of red pepper sauce. Recipe is great with a seasoned rice pilaf.Number of Servings: 4
Ingredients
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20 large fresh sea scallops
2 medium red peppers
2 cups chicken broth
4 oz white wine
2 TBS fresh basil chopped
2 TBS unsalted butter cut into small pieces
1/4 tsp salt
Directions
Thread 5 scallops onto a set of 2 skewers. (side by side to grab scallops for easy turning). Cover and chill.
Preheat broiler. Cut peppers in half lenghtwise, and discard membranes. Place pepper halves, skin side up on foil lined baking pan, and mush down with palm of your hand. Broil for abot 15 minutes until blackened. Place in ziplock back and let stand for 10 minutes; this will loosen the skin. Peel peppers and discard skins.
Place peppers, broth, and wine into a blender, process until smooth. Place pepper mixture and basil in a skillet, bring to boil, cook until reduced to about 1 cup (5 minutes). Reduce heat, add butter, stirring until melted, cover and keep warm.
Prepare grill, and prep with nonstick spraty, sprinkle prepared scallops with salt, and place on grill rack. Grill for about 2 - 2 1/2 minutes on each side or until done. Drizzle skewers with red pepper sauce and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user WABTCZN.
Preheat broiler. Cut peppers in half lenghtwise, and discard membranes. Place pepper halves, skin side up on foil lined baking pan, and mush down with palm of your hand. Broil for abot 15 minutes until blackened. Place in ziplock back and let stand for 10 minutes; this will loosen the skin. Peel peppers and discard skins.
Place peppers, broth, and wine into a blender, process until smooth. Place pepper mixture and basil in a skillet, bring to boil, cook until reduced to about 1 cup (5 minutes). Reduce heat, add butter, stirring until melted, cover and keep warm.
Prepare grill, and prep with nonstick spraty, sprinkle prepared scallops with salt, and place on grill rack. Grill for about 2 - 2 1/2 minutes on each side or until done. Drizzle skewers with red pepper sauce and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user WABTCZN.
Member Ratings For This Recipe
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