| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Caribbean | Seafood | 6 | Servings |
INGREDIENTS
| 3 | lb | Scallops |
| 3 | tb | Butter |
| 3 | tb | Chopped green onion |
| 1 | Bay leaf | |
| 1 | pn | Thyme |
| 1/2 | ts | Salt |
| 1 1/2 | c | Dry white wine |
| 2 | Red bell peppers | |
| 1 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1 | ts | Fresh basil (or 1/2 tsp. dry basil |
| 1 | c | Butter |
INSTRUCTIONS
SAUCE To prepare scallops, rinse and drain them and place on wooden skewers. Put butter, green onion and spices in large shallow pan. Stir and cook until onion is soft. Add wine and enough water to cover scallops when placed in pan. Bring to a boil, then reduce heat to low. Add scallops on their wooden picks and cook gently, but do not boil, for about 3 to 4 minutes. For sauce, place peppers in baking pan and bake in a 450 oven, turning often until skins are blistered and black, about 35 minutes. Place peppers in a plastic bag. When cool, peel off skins and remove stem and seeds. Whirl peppers in a blender with broth and wine until smooth. Pour mixture into pan. Add basil. Boil until reduced. Add butter, a little at a time, stirring constantly to incorporate. Serve sauce under scallops. Makes 6 servings. From: The Sugar Mill Hotel Cookbook; A Caribbean Cooking Adventure Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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