Sauce

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

Scallops

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. Heat 1 tablespoon oil in medium saucepan over medium heat until hot. Add onion and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add roasted peppers, broth, 1/4 teaspoon salt and 1/8 teaspoon pepper; stir gently to mix. 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. Place scallops in grill basket. 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. 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.  Spoon scallops over sauce. If desired, garnish with fresh rosemary sprigs.

This goes wonderful with steamed Asparagus or Brocoli.

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