Best Grilled Scallops With Blistered Yellow Pepper Relish Recipes

Grilled Scallops with Blistered-Yellow-Pepper Relish image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

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

Steps:

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.

Grilled Scallops with Yellow Pepper Sauce image

Provided by CountryLady

Categories Peppers

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 small onion, diced
2 yellow peppers, seeded & sliced
1 clove garlic, smashed
1 teaspoon dried thyme
1 cup vegetable stock or 1 cup fish stock
1/4 cup whipping cream
1 teaspoon sugar
salt & freshly ground black pepper
20 fresh large scallops

Steps:

Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes.
Add peppers, garlic& thyme and continue cooking for another 5 minutes.
Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft.
Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil.
Season to taste, reduce heat& simmer for 5 minutes.
Meanwhile, season the scallops.
Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side.
Turn& cook for another minute or until just opaque in the center.
Serve with sauce.

Nutrition Facts : Calories 245.4, Fat 16.4, SaturatedFat 4.9, Cholesterol 45.1, Sodium 129.3, Carbohydrate 11.3, Fiber 1.2, Sugar 1.8, Protein 14.1

Grilled Scallops with Tomato-Onion Relish image

Yield Makes 4 main-course or 24 hors d'oeuvres servings

Number Of Ingredients 8

1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill

Steps:

Prepare grill for cooking.
Make relish:
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
Cook scallops while relish is standing:
Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
Serve scallops with relish.