Grilled Scallops with Blistered-Yellow-Pepper Relish

Name: Grilled Scallops with Blistered-Yellow-Pepper Relish
Prep time: 35 min
Total time: 40 min
Ingredients: 2 yellow bell peppers; 0.25 cup blanched whole almonds, toasted and finely chopped; 1 clove garlic, minced; 0.5 teaspoon smoked paprika; 1 tablespoon white-wine vinegar; 0.25 cup extra-virgin olive oil, plus more for drizzling; Coarse salt and freshly ground pepper; 1.5 cups Israeli couscous; 1 pound dry-packed large sea scallops (about 16), tough ligaments on sides removed; 2 scallions, thinly sliced, for serving; 0.25 cup packed fresh cilantro leaves, for serving

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

35 mins

Total Time:

40 mins

Servings:

4

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

Ingredients

2 yellow bell peppers
¼ cup blanched whole almonds, toasted and finely chopped
1 clove garlic, minced
½ teaspoon smoked paprika
1 tablespoon white-wine vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 ½ cups Israeli couscous
1 pound dry-packed large sea scallops (about 16), tough ligaments on sides removed
2 scallions, thinly sliced, for serving
¼ cup packed fresh cilantro leaves, for serving

Directions

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.