Grilled Red Pepper Scallops

1. 1

   In a bowl, combine the scallops, olive oil, lemon zest, and black pepper to taste.

2. 2

   Preheat the broiler or prepare coals for outdoor grilling.

3. 3

   Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs.

4. 4

   If cooking in a broiler, place the peppers cut-side down on a baking sheet.

5. 5

   Broil or grill the peppers until blackened, 6 to 10 minutes.

6. 6

   Transfer to a paper bag, close the top and let steam for 10 minutes.

7. 7

   Remove the charred skins and cut the peppers lengthwise into 3/4-inch strips.

8. 8

   Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends.

9. 9

   Secure the strips by running a 10-inch metal skewer through the scallop and pepper.

10. 10

    Use 6 skewers; add scallops to each skewer until filled.

11. 11

    Grill skewers over a medium-hot fire, turning once, until scallops are almost firm to the touch, 1 to 2 minutes on each side.

12. 12

    Alternatively, cook under the broiler for about 3 minutes per side.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.