Scallops with Roasted Pepper Butter Sauce

Ingredients

• 2 tablespoons butter chilled cut into small pieces
• 0.5 cup wine dry white
• 2 cups fat-free less-sodium chicken broth fat-free
• 2 pounds red bell peppers red
• 0.3 teaspoon salt 
• 2.3 pounds sea scallops 
• 1.5 teaspoons or dried fresh crumbled chopped

Equipment

• frying pan
• baking sheet
• blender
• grill
• aluminum foil
• broiler
• ziploc bags
• skewers

Directions

1. Thread 5 scallops onto each of 6 (12-inch) skewers. Cover and chill.
2. Preheat broiler.
3. Cut peppers in half lengthwise; discard seeds and membranes.
4. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag. Seal and let stand 10 minutes. Peel peppers, and discard skins.
6. Place peppers, broth, and wine in a blender; process until smooth.
7. 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.
8. Prepare grill.
9. Sprinkle kabobs with salt; place on grill rack coated with cooking spray. Grill 2 1/2 minutes on each side or until done.
10. Serve with bell pepper sauce.
11. Garnish with fresh basil, if desired.