Ingredients
- 4 red bell peppers, roasted
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1/2 teaspoon dried basil
- 1 cup butter, chilled
- scallops, approx. 1 - 11/2 lbs
Directions
Put roasted peppers,m stick and wine in processor or blender. Puree until smooth. Pour mixture into a 12 inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups. 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.
I usually cook the scallops for a few minutes in a little wine and butter in another pan, then add them to the sauce. This is great on linguine.
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Submitted 6/13/05.
Source: my files
Submitted By: Sheila Nelson
nednelson@msn.com
Scallops with Red pepper Sauce