Grilled Scallops With Red Pepper Sauce

• SAUCE
• 4 red bell peppers, roasted or 1 1/2 cups marinated roasted red peppers, drained
• 1 cup chicken stock or 1 cup low sodium chicken broth
• 1/2 cup dry white wine
• 1/2 teaspoon dried basil, crumbled
• 1 cup butter or 1 cup unsalted butter, chilled
• SCALLOPS
• 1 1/2 lbs large scallops
• 2 tablespoons butter or 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 bamboo skewers

1. Soak 12 bamboo skewers in water for at least 30 minutes.
2. SAUCE:
3. Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
4. Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
5. SCALLOPS:
6. Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
7. Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.

red bell peppers, chicken, white wine, dried basil, butter, scallops, butter, salt, pepper, bamboo skewers

Taken from www.food.com/recipe/grilled-scallops-with-red-pepper-sauce-479972 (may not work)