30 Sea Scallops
\n4 medium Red Bell Pepper
\n2 C. Chicken Broth
\n1\/2 C. dry White Wine
\n1 1\/2 tsp. fresh chopped Basil
\n2 T. chilled Butter, cut into small pieces
\n1\/4 tsp. Salt
\nCooking Spray
\nAdditional Basil for Garnish<\/p>\n
Thread 5 scallops onto each of 6 skewers; cover and chill. Preheat broiler. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, ona foil lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in zip top plastic bag and let sit 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 C., 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 2-3 minutes each side or until done. Serve with pepper sauce. Garnish with basil if desired.<\/p>\n
Yield: 6 servings
\nCalories: 208
\nFat: 5.2g
\nFiber: 1.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
30 Sea Scallops 4 medium Red Bell Pepper 2 C. Chicken Broth 1\/2 C. dry White Wine 1 1\/2 tsp. fresh chopped Basil 2 T. chilled Butter, cut into small pieces 1\/4 tsp. Salt Cooking Spray Additional Basil for Garnish Thread 5 scallops onto each of 6 skewers; cover and chill. Preheat broiler. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, ona foil lined baking sheet; flatten with hand. Broil 15 minutes or…<\/p>\n