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.
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.