grilled scallops

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.

grilled scallops

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