Grilled Scallops With Blistered Yellow Pepper Relish Recipes

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

Steps:

• 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.

Steps:

• Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes.
• Add peppers, garlic& thyme and continue cooking for another 5 minutes.
• Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft.
• Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil.
• Season to taste, reduce heat& simmer for 5 minutes.
• Meanwhile, season the scallops.
• Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side.
• Turn& cook for another minute or until just opaque in the center.
• Serve with sauce.