1 Tablespoon Olive Oil
1/4 Cup Chopped Onion
1 Garlic clove, minced
1 (7.25-oz) jar roasted red bell peppers (undrained)
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
3/4# large sea scallops
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
Heat grill.Â Heat 1 tablespoon oil in medium saucepan over medium heat until hot.Â Add onion and garlic; cook 3 minutes or until onion is tender, stirring occasionally.Â Add roasted peppers, broth, 1/4 teaspoon salt and 1/8 teaspoon pepper; stir gently to mix.Â cover; cook 5 minutes.
Transfer roasted pepper mixture to blender container to food processor bowl with metal blade; cover and blend until smooth.
Spray grill basket with nonstick cooking spray.Â Place scallops in grill basket.Â Brush scallops with 2 teaspoons oil; sprinkle with rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper.
When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 minutes from medium coals, or in coated skillet on medium heat.Â Cook 5 to 6 minutes or until scallops are opaque, turning once.
To serve, place about 1/2 cup sauce on each individual serving plate.Â Â Spoon scallops over sauce.Â If desired, garnish with fresh rosemary sprigs.
This goes wonderful with steamed Asparagus or Brocoli.