My F&W
quick save (...)

Sea Scallops with Pepper-Lemon Relish

  • SERVINGS: 4
  • FAST

Gypsy peppers—which are long, pointy and mild and come in a variety of colors—are popular on the West Coast. If you can't find them, use red bell peppers.

  1. 1 1/2 tablespoons red wine vinegar
  2. 1 tablespoon minced shallots
  3. 2 lemon quarters
  4. 1 gypsy pepper or 1 small red bell pepper, finely chopped
  5. 1 tablespoon capers, rinsed and coarsely chopped
  6. 1/4 cup extra-virgin olive oil, plus more for brushing
  7. Kosher salt and freshly ground pepper
  8. 1 head of frisée, torn into pieces
  9. 1 1/2 pounds large sea scallops
  1. In a small bowl, combine the vinegar and shallots and let stand for 5 minutes. Cut one of the lemon quarters into paper-thin slices. Finely chop the slices, including the rind, and add to the shallots along with the gypsy pepper, capers and the 1/4 cup olive oil. Squeeze the juice from the remaining lemon quarter into the relish and season with salt and pepper. Arrange the frisée on 4 plates and top with half of the lemon relish.
  2. Brush the scallops with olive oil and season with salt and pepper. Grill or sear in a preheated grill pan, turning once, until the scallops are charred and cooked through, about 6 minutes. Arrange the scallops on the frisée, garnish with the remaining lemon relish and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.