Grilled Scallops with Red Pepper Sauce

1 ½ lbs. Scallop
¾ cups roasted red peppers, drained if necessary
½ cup chicken broth
¼ cup dry white wine
3Tbs. Butter, melted
½ cup butter
Salt to taste
Black pepper, freshly ground, to taste

Directions:

In a blender or food processor, mix peppers, broth and wine until smooth.  Pour into a wide frying pan, and then add basil.  Boil over high heat, stirring until reduced to about ¾ cup (about 5 minutes).  Reduce heat to medium.  Add the ½ cup butter in 1 chunk, stirring until melted and mixed in.  Remove sauce from the heat and keep warm.  Rinse scallops and pat dry.  Brush scallops generously with the melted butter.  Cook turning once halfway through cooking time, until scallops are opaque but still moist in center (about 5 minutes, don’t overcook).  Pour sauce onto individual plates.  Lay scallops in sauce.  Garnish with fresh basil leaves.  Season to taste with salt and pepper.  Serves 4