Grilled Scallops with Yellow Pepper Relish
For a light and refreshing dinner, try these delectable Grilled Scallops with the sweet, spicy tang of Yellow Pepper Relish. Simply-seasoned with salt and ancho chili powder, these fresh scallops are grilled directly on the grates over high heat. It’s a true foodie’s dish with charred bell peppers in an aromatic, flavor-packed relish. Serve with […]
For a light and refreshing dinner, try these delectable Grilled Scallops with the sweet, spicy tang of Yellow Pepper Relish. Simply-seasoned with salt and ancho chili powder, these fresh scallops are grilled directly on the grates over high heat. It’s a true foodie’s dish with charred bell peppers in an aromatic, flavor-packed relish. Serve with a side of couscous for a wonderful meal that won’t weigh you down.
Prep time: 20 minutes
Cook Time: 25 minutes
Serving Size: 2-4
Ingredients
- YELLOW PEPPER RELISH
- 3 yellow bell peppers
- 1 onion, chopped
- 1 apple, peeled and chopped
- 2 tablespoons butter
- 1 red finger hot chili, seeded and chopped
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon white balsamic vinegar
- salt & pepper, to taste
- SCALLOPS
- 1 pound large fresh scallops
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ancho chili
- 4 cups cooked quinoa or rice
- fresh basil leaves, to taste
Directions
- Preheat your grill for indirect heat at 450°F.
- Grill bell peppers until charred and slighter softened, approximately 3 minutes per side. Transfer grilled peppers to a bowl and cover for 15 minutes; then peel and chop.
- In a skillet, soften onions and apples in butter over medium heat for 5 minutes. Add the red chili, water, sugar, vinegar and chopped bell peppers. Bring to a boil; then reduce to a simmer for 10 minutes. Season with salt and pepper. Set aside.
- Using paper towels, pat dry scallops; then combine with olive oil, salt and ancho chili in a large bowl.
- Place scallops on hot grill grates and cook for 2 to 3 minutes per side.
- Serve grilled scallops and yellow pepper relish with cooked quinoa and garnish with basil leaves.
