Veggie lasagna is a good place to stick a few.
Here's an easy recipe for red pepper sauce that you can use with grilled scallops. It includes directions to roast the peppers, but you can skip on down since yours are already roasted.
Scallops with Roasted Pepper Butter Sauce
30 sea scallops (about 2 1/4 pounds)
4 medium red bell peppers (about 2 pounds)
2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil, crumbled
2 tablespoons chilled butter, cut into small pieces
1/4 teaspoon salt (or more, to taste)
1. Thread 5 scallops onto each of 6 (12-inch) skewers. Cover and chill.
2. Preheat broiler.
3. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag. Seal and let stand 10 minutes. Peel peppers, and discard skins. Place peppers, broth, and wine in a blender; process until smooth. Combine pepper mixture and basil in a skillet. Bring to a boil; cook until reduced to 1 1/2 cups (about 5 minutes). Reduce heat to medium-low; gradually add butter, stirring until melted. Cover and keep warm.
4. Prepare grill.
5. Sprinkle kabobs with salt; place on grill rack coated with cooking spray. Grill 2 1/2 minutes over high heat on each side, or until done. Serve with sauce. Garnish with fresh basil, if desired. Yield: 6 servings (serving size: 5 scallops and 1/4 cup sauce.
Note: I actually prefer to grill my scallops in a frying pan, because they get better caramelization on the surface. Use a little oil and get the pan good and hot. DON'T overcook! Stick to the 2 1/2 minutes per side. And when doing a lot of scallops, do no more than 6 at a time so they won't steam. Also, be sure they are really dry before putting them in the pan.
Here's an easy recipe for red pepper sauce that you can use with grilled scallops. It includes directions to roast the peppers, but you can skip on down since yours are already roasted.
Scallops with Roasted Pepper Butter Sauce
30 sea scallops (about 2 1/4 pounds)
4 medium red bell peppers (about 2 pounds)
2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil, crumbled
2 tablespoons chilled butter, cut into small pieces
1/4 teaspoon salt (or more, to taste)
1. Thread 5 scallops onto each of 6 (12-inch) skewers. Cover and chill.
2. Preheat broiler.
3. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag. Seal and let stand 10 minutes. Peel peppers, and discard skins. Place peppers, broth, and wine in a blender; process until smooth. Combine pepper mixture and basil in a skillet. Bring to a boil; cook until reduced to 1 1/2 cups (about 5 minutes). Reduce heat to medium-low; gradually add butter, stirring until melted. Cover and keep warm.
4. Prepare grill.
5. Sprinkle kabobs with salt; place on grill rack coated with cooking spray. Grill 2 1/2 minutes over high heat on each side, or until done. Serve with sauce. Garnish with fresh basil, if desired. Yield: 6 servings (serving size: 5 scallops and 1/4 cup sauce.
Note: I actually prefer to grill my scallops in a frying pan, because they get better caramelization on the surface. Use a little oil and get the pan good and hot. DON'T overcook! Stick to the 2 1/2 minutes per side. And when doing a lot of scallops, do no more than 6 at a time so they won't steam. Also, be sure they are really dry before putting them in the pan.
