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FOR
THE SAUCE:
Blister red bell peppers, on grill, gas stove top
or in broiler.
Steam peppers to remove peels. Peel off and
discard skins,
stems, and seeds.
Place
fresh or canned roasted peppers, broth and wine in
a blender;
whirl until smooth. Pour mixture into a 10 to 12
inch frying pan.
Add basil. Boil, stirring, until reduced to about
¾ cup. (At this point you may let cool, then cover
and
refrigerate for up to 2 days. Reheat to boiling
before continuing.)
Reduce
heat to medium. Add the ½ cup butter in 1 chunk;
stir
constantly until completely blended. Keep warm
while you grill scallops.
(To keep warm for up to 4 hours, pour into the top
of
a double boiler or a 2-cup measuring cup and set in
hot-to-touch water.
Stir occasionally and replace water as needed.)
FOR
THE SCALLOPS:
Rinse scallops, pat dry, and thread through their
diameters onto thin
skewers (scallops should lie flat). Brush
generously with melted butter.
Place on a grill 2 to 4 inches above a solid bed of
very hot coals (you
should be able to hold your hand at grill level for
no more than 1 to 2 seconds).
Cook, turning once, until scallops are opaque in
thickest part (cut to test),
5 to 8 minutes.
Pour
sauce onto a warm platter or equally onto 4 to 6
warm dinner plates.
Lay scallops in sauce. Season to taste with salt
and pepper.
Garnish with basil Chiffonade.
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