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.

  • 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
  • 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.
  • 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.
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