Scallops With Roasted Pepper Butter Sauce
Photography: Randy Mayor; Styling: Melanie J. Clarke
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)
Preparation
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.
- 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.
Nutritional Information
| Calories per serving: | 208 |
|---|---|
| Calories per serving: | 23% |
| Fat per serving: | 5.2g |
| Saturated fat per serving: | 2.5g |
| Monounsaturated fat per serving: | 1.2g |
| Polyunsaturated fat per serving: | 0.7g |
| Protein per serving: | 29.8g |
| Carbohydrates per serving: | 9.4g |
| Fiber per serving: | 1.6g |
| Cholesterol per serving: | 67mg |
| Iron per serving: | 0.9mg |
| Sodium per serving: | 970mg |
| Calcium per serving: | 52mg |
