2 tablespoons olive oil
1 clove minced garlic
3 roasted red bell peppers, coarsely chopped
Juice of 1 lime
Salt and pepper
Zest of two limes
16 sea scallops
1 tablespoon finely slivered cilantro
1
In small saucepan, heat oil and add garlic. Sauté for 1 minute. Add chopped peppers and sauté for 1 minute. Add lime juice, salt and pepper to taste. Pour into blender and blend until smooth. Return to pan and keep warm.
2
Combine zest with a little salt and pepper. Toss scallops with this mixture, then skewer. Grill until charred and opaque, 2-4 min. per side. Stir cilantro into red pepper coulis and adjust seasoning. Serve scallops drizzled with coulis.
