Scallops with Roasted Pepper Butter Sauce

Scallops with Roasted Pepper Butter Sauce
Photo by Photography: Randy Mayor


  • ¼ teaspoon salt
  • Fresh basil (optional)
  • ½ cup dry white wine
  • 1 ½ teaspoons chopped fresh or 1/2 teaspoon dried basil, crumbled
  • 2 cups fat-free, less-sodium chicken broth
  • Cooking spray
  • 2 tablespoons chilled butter, cut into small pieces
  • + 2 more ingredients
    • 4 medium red bell peppers (about 2 pounds)
    • 30 sea scallops (about 2 1/4 pounds)

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 b...

View full recipe at My Recipes


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