Grilled Scallops with Blistered-Yellow-Pepper Relish
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
- Total Time:
- Servings: 4
Photography: GENTL & HYERS
Source: Martha Stewart Living, July/August 2016
- 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
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.