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Lime-Grilled Scallops with Red Pepper Coulis

Lime-Grilled Scallops with Red Pepper Coulis
An indoor countertop grill is ideal for low-fat cooking. These lime-spiked scallops can be paired with steamed rice or a simple green salad.

Ingredients:

  • 3 red bell peppers, seeded and chopped
  • 2 Tbs. extra-virgin olive oil
  • Pinch of minced garlic
  • Juice of 1 lime
  • Salt and freshly ground pepper, to taste
  • Zest of 2 limes
  • 16 large sea scallops, rinsed and patted dry
  • 1 Tbs. finely slivered fresh cilantro

Directions:

In the bowl of a food processor, process the bell peppers on high speed until a smooth puree forms. Push the puree through a chinois or other fine-mesh sieve set over a bowl; discard the solids.

In a small saucepan over medium heat, bring the bell pepper puree to a boil and cook until reduced to 1/4 cup, 12 to 14 minutes.

In another small saucepan over medium-low heat, warm the olive oil. Add the garlic and fry, stirring constantly, until tender, about 1 minute. Add the bell pepper puree, lime juice, salt and pepper and whisk until blended; keep warm.

Preheat an indoor electric grill to high heat according to the manufacturer's instructions.

In a small bowl, combine the lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless-steel skewers and coat the scallops with the zest mixture. Grill until the scallops are opaque throughout, 2 to 4 minutes per side.

Stir the cilantro into the red pepper coulis. Taste and adjust the seasonings with salt and pepper. Drizzle the coulis over the scallops. Serves 4.
Williams-Sonoma Kitchen.