Poached Scallops with Roasted Red Pepper Sauce

Course : Seafoods
Serves: 6
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3 pounds scallops
3 tablespoons butter
3 tablespoons chopped green onion
1 piece bay leaf
1 dash thyme
1/2 teaspoon salt
1 1/2 cups dry white wine
2 medium red bell peppers
1 cup chicken broth
1/2 cup dry white wine
1 teaspoon fresh basil or 1/2 tsp. dry basil
1 cup butter

Preparation / Directions:

To prepare scallops, rinse and drain them and place on wooden skewers. Put butter, green onion and spices in large shallow pan. Stir and cook until onion is soft. Add wine and enough water to cover scallops when placed in pan. Bring to a boil, then reduce heat to low. Add scallops on their wooden picks and cook gently, but do not boil, for about 3 to 4 minutes. For sauce, place peppers in baking pan and bake in a 450F, turning often until skins are blistered and black, about 35 minutes. Place peppers in a plastic bag. When cool, peel off skins and remove stem and seeds. Whirl peppers in a blender with broth and wine until smooth. Pour mixture into pan. Add basil. Boil until reduced. Add butter, a little at a time, stirring constantly to incorporate. Serve sauce under scallops. Makes 6 servings.

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