RED PEPPER SAUCE Salt and pepper, to taste
3 Garlic cloves, chopped 3 Large Basil leaves
2 Tomatoes, chopped
1 Large Roasted red pepper, peeled
1 Garlic clove, peeled and, Chopped
2 Tbl Olive oil
1 Tbl Balsamic vinegar
1 Tsp Thyme
1 1/2 Lb Sea scallops
20 Fresh basil leaves
1/2 Lemon, cut in quarters
2 Tbl Extra virgin olive oil
1 Tsp Salt
1/2 Tsp black pepper, Ground
For the sauce, saute onion, add thyme, salt, pepper, tomatoes, garlic and
red pepper for six minutes. Add vinegar and basil, blend until smooth.
Season to taste.
For the scallops, mince the basil, garlic, salt and pepper until very fine.
Mix in a small bowl with one tablespoon of the oil and reserve for thirty
minutes. Butterfly each of the scallops, fill each with a bit of the basil
mixture, close with a toothpick. Put scallops on a plate and drizzle with
Prepare the grill for the direct heat method. Place scallops on greased
grid and grill for three minutes per side and remove. Serve immediately
with the sauce and garnish with the lemons.