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.
Ingredients:
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)
Preparation:
Thread 5 scallops onto each of 6 (12-inch) skewers. Cover and chill.
Preheat broiler.
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.
Prepare grill.
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.
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