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Grilled Scallops with Blistered-Yellow-Pepper Relish

The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter.

  4. 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.

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