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In a blender or food processor, mix peppers, broth, and wine until smooth. Pour into a wide frying pan, then add basil. Boil over high heat, stirring, until reduced to about 3/4 cup (about 5 minutes).
Reduce heat to medium. Add the 1/2 cup butter in 1 chunk, stirring until melted and mixed in. Remove sauce from heat and keep warm. Rinse scallops and pat dry. Thread scallops on 4 skewers so they lie
flat (Cut larger scallops in half). Brush generously with the melted butter. Arrange skewers on grill grate. Place lid on grill. Cook, turning once halfway through cooking time, until scallops are opaque
but still moist in center (about 5 minutes, don't overcook). Pour sauce onto individual plates. Lay grilled scallops in sauce. Garnish with parsley sprigs and serve with lemon wedges on the side.
Season to taste with salt and pepper. Serves 4.
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