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Rosemary Grilled Scallops with Roasted Red Pepper Sauce

Serve grilled scallops over red pepper sauce - a hearty seafood dinner that's ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 4
 

Ingredients

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
1/4
teaspoon salt
1/8
teaspoon coarse ground black pepper

Scallops

3/4
lb. large sea scallops
2
teaspoons olive oil
1
tablespoon chopped fresh rosemary
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Transfer roasted pepper mixture to blender container or food processor bowl with metal blade; cover and blend until smooth.
  • 3 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.
  • 4 When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 6 minutes or until scallops are opaque, turning once.
  • 5 To serve, place about 1/2 cup sauce on each individual serving plate. Spoon scallops over sauce. If desired, garnish with fresh rosemary sprigs.
  • 1 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.
  • 2 Transfer roasted pepper mixture to blender container or food processor bowl with metal blade; cover and blend until smooth.
  • 3 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.
  • 4 When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 6 minutes or until scallops are opaque, turning once.
  • 5 To serve, place about 1/2 cup sauce on each individual serving plate. Spoon scallops over sauce. If desired, garnish with fresh rosemary sprigs.

EXPERT TIPS

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Expert Tips

To broil scallops, place on sprayed broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Measuring 1 1/2-inches in diameter, sea scallops are sweet but firmer and chewier than their diminutive pricier bay scallop cousin. While one pound of sea scallops contains about 30, one pound of bay scallops contains about 100.

Scallops are delicate; cook them the same day you buy them. Purchase plump, firm scallops that smell fresh and look satiny-smooth.

Spoon red pepper sauce onto individual serving plates. Swirl a spiral of cream into the red pepper sauce, or make alternating dots of sauce and cream all around plate's rim. Pull the dots into heart-shapes with a knife tip. Mound the scallops in the center of the plate, and garnish them with a sprig of rosemary.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
30mg
30%;
Sodium
500mg
500%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
110%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.