Grilled Scallops with Roast Red Pepper Sauce

12 large scallops, (10/20 count)

1 large shallot, chopped finely

2 sprigs fresh thyme

2 cups white wine (500ml)

1 jar roasted red peppers (375ml) – drained of liquid

splash champagne vinegar

salt and pepper to taste

1 tarragon sprig, torn

¼ cup chicken stock (60ml)

2 tablespoons of olive oil

salt and pepper to taste

chives for garnish

Place shallots, thyme and white wine into a pot over medium high heat.  Simmer and reduce the mixture to ½ a cup.

Once reduced, strain the liquid into a blender.  Add the roasted red peppers, vinegar, salt & pepper, and tarragon.  Blitz until well pureed and return the mixture to the saucepan.

Add chicken stock and simmer of medium heat for 10 minutes.

Strain the red pepper sauce into a separate container and keep warm until time to serve.

Preheat barbecue to high heat.

Remove scallops from fridge and pat dry using paper towels.  Place on baking sheet and drizzle with olive oil, salt and pepper.

Oil the grill liberally. Place scallops on direct high heat and cook for 2 minutes per side.

Plate a dollop of red pepper sauce, top with a scallop and garnish with chives.

Yield:  serves 6 appetizers