Red Pepper Coulis Sauce

I had forgotten how easy this was to make and how yummy it is.

Ingredients:
3 red bell peppers
2 cloves of peeled, chopped garlic
½ cup chicken stock
4 tablespoons extra virgin olive oil
2 tablespoons basil, thyme or marjoram diced
Salt and pepper to taste
16 Sea scallops rinsed and dredged in 2 tablespoons of flour

Preparation:
Roast red peppers in oven at 400 degrees until skins are dark and peppers have collapsed, around one hour. Remove from oven and let cool. Remove skin carefully and remove seeds and stems. Do not rinse.

Add peppers, 2 tablespoons olive oil, chicken stock, garlic, and herbs to food processor and puree. Add salt and pepper to taste.

Cook dredged scallops in 2 tablespoons olive oil until scallops spring back when touched about 3 minutes a side. It is very easy to overcook scallops and if you do they become tough and chewy. Spoon coulis sauce onto each diners dish and place 4  scallops on top of the coulis sauce and serve.