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Title: Fusilli with Grilled Scallops
Categories: Pasta Seafood Wine
Yield: 4 Servings
| 2 | md | Red bell peppers |
| 1 | lb | Sea scallops |
| 1 | 8-oz bottle clam juice | |
| 1/4 | c | White wine |
| 1 | ts | Dried basil |
| 2 | tb | Unsalted butter |
| 2 | tb | Vermouth |
| 8 | oz | Dried pasta spiral (fusilli) |
| 2 | ts | Olive oil |
Soak about 12 wooden skewers in water for 30 minutes. Preheat a coal or gas grill to medium-high.
Place the peppers on the grill and roast for about 5 minutes until the skin is black. Turn and roast the other sides. Remove to a paper bag, fold over to seal, and allow to cool for 15 minutes. (These can also be broiled in the oven.)
Meanwhile in a stock pot, bring several quarts of water to a boil for the pasta. Rinse the scallops and drain. For easy turning, thread two parallel skewers through each scallop, leaving about 1/2 inch of space between the scallops. You should be able to fit four or five sacllops on each pair of skewers. Place the skewered scallops on a platter and refrigerate.
When the pepper is cool enough to handle, remove the skin and seeds. Chop coarsely and place in a food processor or blender; puree until smooth. Add the clam juice, wine, and basil, and puree. Transfer to a medium skillet and bring to a simmer over medium heat. Simmer 15 minutes, stirring occasionally, to reduce by one-fourth. Stir in the butter and vermouth during the last 2 minutes.
Meanwhile, cook the pasta until al dente. Drain well and transfer to a warm serving bowl and toss with the olive oil. While the pasta is cooking, place the scallops on the grill and cook 3 minutes. Turn and cook about 2 minutes longer, until scallops are opaque all the way through. Evenly distribute the red pepper sauce on warmed serving plates and place the scallops on top of the sauce. Arrange the pasta around the outer rim of the plates and serve immediately.
Each serving provides: 369 calories, 28 g protein, 46 g carbohydrate, 330 mg sodium, 94 mg cholesterol, 7 g fat.
Source: The Best 125 Lowfat Fish and Seafood Dishes by Susann Geiskopf-Hadler and Mindy Toomay.
Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com
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