Lime-White Pepper Scallops with Bell Pepper Sauce
- 2 red bell peppers, roasted, peeled, seeded
- 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, finely minced
- Juice and zest of 1 lime
- Salt and freshly ground white peppercorns, to
- 16 large sea scallops, rinsed and patted dry
In a food processor, process the bell peppers on high speed until a smooth puree forms.
In a small saucepan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring constantly, until golden, about 1 minute. Add the bell pepper puree, lime juice, salt and ground white peppercorns and whisk until blended; keep warm.
Heat an indoor electric grill to high heat according to the manufacturer's instructions, or heat a grill pan over medium-high heat.
In a small bowl, combine the lime zest, salt and ground white peppercorns. Thread the scallops onto stainless-steel skewers and coat the scallops with the lime zest mixture. Grill the scallops until opaque throughout, 2 to 4 minutes per side. Transfer to a warmed platter.
Taste the bell pepper sauce and adjust the seasonings with salt and ground white peppercorns. Drizzle the sauce over the scallops and serve immediately. Serves 4.