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Lime-White Pepper Scallops with Bell Pepper Sauce

A sauce made from roasted red bell peppers lends color and flavor to these grilled scallops. For tips on roasting, peeling and seeding peppers, click on the link at left.
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4


  • 2 red bell peppers, roasted, peeled, seeded
     and halved
  • 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.

Williams-Sonoma Kitchen.