Sea Scallops with Pepper-Lemon Relish

1. 1

   In a small bowl, combine the vinegar and shallots and let stand for 5 minutes.

2. 2

   Cut one of the lemon quarters into paper-thin slices.

3. 3

   Finely chop the slices, including the rind, and add to the shallots along with the gypsy pepper, capers and the 1/4 cup olive oil.

4. 4

   Squeeze the juice from the remaining lemon quarter into the relish and season with salt and pepper.

5. 5

   Arrange the frisee on 4 plates and top with half of the lemon relish.

6. 6

   Brush the scallops with olive oil and season with salt and pepper.

7. 7

   Grill or sear in a preheated grill pan, turning once, until the scallops are charred and cooked through, about 6 minutes.

8. 8

   Arrange the scallops on the frisee, garnish with the remaining lemon relish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.