Grilled Scallops with Blistered-Yellow-Pepper Relish

Prep Time:
35 mins
Total Time:
40 mins

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


  • 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


  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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