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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.

Ingredients:

  • 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
     taste
  • 16 large sea scallops, rinsed and patted dry

Directions:

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.