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Prep 20min
Total20min
Ingredients12
Servings4
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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
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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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
30mg
10%
Sodium
500mg
21%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
1g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
110%
110%
Calcium
4%
4%
Iron
6%
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.
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