Citrus-Marinated Scallops and Roasted Red Pepper

1. 1

   In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper.

2. 2

   Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour.

3. 3

   Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over.

4. 4

   Transfer the pepper to a bowl, cover and let steam for 10 minutes.

5. 5

   Peel the pepper and cut it into 1/2-inch dice.

6. 6

   Add the roasted pepper to the scallops, season with salt and pepper and stir.

7. 7

   Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.