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Gallery Grilled Scallops with Blistered-Yellow-Pepper Relish Credit: GENTL & HYERS Recipe Summary prep: 35 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 2 yellow bell peppers 1/4 cup blanched whole almonds, toasted and finely chopped 1 clove garlic, minced 1/2 teaspoon smoked paprika 1 tablespoon white-wine vinegar 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1 1/2 cups Israeli couscous 1 pound dry-packed large sea scallops (about 16), tough ligaments on sides removed 2 scallions, thinly sliced, for serving 1/4 cup packed fresh cilantro leaves, for serving

Gallery Grilled Scallops with Blistered-Yellow-Pepper Relish Credit: GENTL & HYERS

Recipe Summary prep: 35 mins total: 40 mins Servings: 4

Grilled Scallops with Blistered-Yellow-Pepper Relish      Credit: GENTL & HYERS

Grilled Scallops with Blistered-Yellow-Pepper Relish

Credit: GENTL & HYERS

Grilled Scallops with Blistered-Yellow-Pepper Relish

Recipe Summary prep: 35 mins total: 40 mins Servings: 4

Recipe Summary

prep: 35 mins total: 40 mins

Servings: 4

prep: 35 mins

total: 40 mins

prep:

35 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 yellow bell peppers 1/4 cup blanched whole almonds, toasted and finely chopped 1 clove garlic, minced 1/2 teaspoon smoked paprika 1 tablespoon white-wine vinegar 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1 1/2 cups Israeli couscous 1 pound dry-packed large sea scallops (about 16), tough ligaments on sides removed 2 scallions, thinly sliced, for serving 1/4 cup packed fresh cilantro leaves, for serving

Directions

Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistering, about 10 minutes. (Or char under the broiler.) Transfer to a bowl, cover with a plate, and let cool completely. Scrape off skins with a paring knife or paper towel.

Remove stems, ribs, and seeds, then finely dice peppers and transfer to another bowl. Add almonds, garlic, paprika, vinegar, and oil; season with salt. Relish can be refrigerated in an airtight container up to 5 days.

Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter.

Heat grill to medium. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Grill, turning, until scallops are lightly charred and just cooked through, about 2 minutes a side. Transfer skewers to couscous. Drizzle with some relish; sprinkle with scallions and cilantro. Serve, with more relish alongside.

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All Reviews for Grilled Scallops with Blistered-Yellow-Pepper Relish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Scallops with Blistered-Yellow-Pepper Relish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest