Preheat All Seasons™ Grill to medium heat (5 bars).
Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side down on grill for 5-6 minutes until pepper gets soft.
Place pepper halves, chicken broth, and wine in a blender; process until smooth.
Combine pepper mixture and basil in a skillet. Bring to a boil; cook until reduced to 1 1/2 cups (about 5 minutes). Reduce heat to medium-low; gradually add butter, stirring until melted. Cover and keep warm.
Place scallops onto the grill and sprinkle with salt. Grill 3-4 minutes on each side or until done. Serve with bell pepper sauce. Garnish with fresh basil if desired.
30 sea scallops (about 2 1/4 pounds)
4 medium red bell peppers (about 2 pounds)
2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 1/2 tsp chopped fresh or 1/2 tsp dried basil, crumbled
2 tbs chilled butter, cut into small pieces
1/4 tsp salt
fresh basil (optional)