2 tablespoons butter chilled cut into small pieces
0.5 cup cooking wine dry white
2 cups less-sodium chicken broth fat-free
2 pounds 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
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.
