Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           roasted red peppers -- drained if
                        -- necessary
     1/2  cup           chicken broth
     1/4  cup           dry white wine
   1      tablespoon    minced fresh basil
                        (or 1/2 tsp dried basil)
     1/2  cup           butter
   1 1/2  pounds        scallops
   3      tablespoons   butter -- melted
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

In a blender or food processor, whirl peppers, broth, and wine until smooth. Pour into a wide frying pan. Add basil. Boil over high heat, stirring, until reduced to about 3/4 cup (about 5 minutes). Reduce heat to medium. Add the 1/2 cup butter in 1 chunk, stirring until incorporated. Remove sauce from heat and keep warm. Rinse scallops and pat dry. Thread through their diameter on 4 skewers so they lie flat (larger scallops may require another skewer parallel to the first). Brush generously with the melted butter. Arrange skewers on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until scallops are opaque but still moist in center (5 to 8 minutes; cut to test). Pour sauce onto individual plates. Lay scallops in sauce. Season to taste with salt and pepper. Comments: Grill scallops to juicy tenderness and serve them in a quick, simple, yet deliciously well-matched sauce. Recipe Source: GRILL BY THE BOOK: FISH AND SHELLFISH by the Editors of Sunset Books