Grilled Scallops with Silky Red Pepper Butter Sauce
Tender scallops skewered and grilled until opaque, served over a luxurious red pepper and white wine butter sauce. The roasted peppers provide sweet depth while the basil adds herbal notes, creating an elegant dish that feels restaurant-quality but comes together quickly. Perfect for entertaining or a special dinner when you want impressive results without hours in the kitchen. The key here is the emulsified butter sauce--whisking in cold butter off heat creates silkiness without breaking.
Ingredients
- 4 whole red bell peppers, roasted or 1.5
- 1 cup chicken stock
- ½ cup dry white wine
- ½ teaspoon dried basil, crumbled
- 1 cup butter, chilled
- 1 ½ lbs large scallopslarge shrimp1:1shellfish alternative
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- 2 tablespoons butter, melted
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 12 whole bamboo skewers
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes.
- 2
Puree roasted peppers with stock and wine until smooth.
- 3
Pour puree into skillet and cook over medium-high heat until reduced to about 1 1/2 cups.
- 4
Reduce heat to medium and whisk in chilled butter piece by piece until fully incorporated.
- 5
Remove sauce from heat and cover to keep warm.
- 6
Pat scallops dry and thread evenly onto drained skewers.
- 7
Brush skewers with melted butter.
- 8
Grill 2-4 inches above very hot coals, turning once, until scallops are opaque at thickest part.
- 9
Divide sauce among warm plates.
- 10
Remove scallops from skewers, place atop sauce, and season with salt and pepper.
Tips
Use a meat thermometer or ice bath to keep butter cold until adding to sauce--warm butter breaks the emulsion. Add slowly while whisking off heat for silky results.
Pat scallops very dry before brushing with butter; excess moisture prevents proper browning and creates steam instead of sear.
Make the sauce ahead and reheat gently over low heat, whisking constantly to prevent separation.
Good to Know
Sauce keeps refrigerated up to 2 days in airtight container. Scallops best served immediately after cooking.
Make sauce up to 2 hours ahead and keep covered at room temperature. Soak skewers and prepare scallops up to 4 hours ahead, refrigerated.
Serve on warm plates with the sauce as base. Pairs well with crusty bread, rice, or roasted vegetables. White wine like Sauvignon Blanc complements the dish.
Common Mistakes
Add butter too quickly or over heat to avoid breaking the emulsion--whisk continuously and use cold butter.
Skip drying scallops to avoid steaming instead of searing on the grill.
Overcook scallops to avoid rubbery texture--pull at first sign of opacity in thickest part.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use frozen scallops?
Yes, thaw completely in refrigerator overnight and pat very dry. Frozen scallops often contain added water, so extra drying is crucial for proper searing and preventing a rubbery texture.
What if I don't have a grill?
Broil skewers 4-6 inches from heat for 3-5 minutes per side, or pan-sear in a hot cast-iron skillet over high heat for 2-3 minutes per side. Results differ slightly but remain delicious.
How long does the butter sauce keep?
Refrigerated in airtight container, up to 2 days. Reheat gently over low heat, whisking constantly. Do not microwave as the emulsion may break.