Scallops With Roasted Pepper Butter Sauce
- 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.
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.
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.
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.
- Yield: 6 servings (serving size: 5 scallops and 1/4 cup sauce)
|Calories per serving:||208|
|Caloriesfromfat 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|
|Carbohydrate 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|