Lime-Grilled Scallops With Red Pepper Coulis
Velvety red bell pepper coulis dresses up succulent sea scallops in this vibrant and elegant dish. Vibrant red bell peppers are pureed and reduced to create a smooth and flavorful coulis, with the addition of garlic, lime, and cilantro for an extra depth of flavor. The scallops are seasoned with a zesty lime zest mixture before being grilled to perfection and served with a generous drizzle of the red pepper coulis. This dish is a delightful symphony of colors and flavors that will impress your dinner guests.
— Constant Cookbook
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
Instructions
- 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.
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