Sea Scallops with Pepper-Lemon Relish

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.

Slideshow: Amazing Seafood Recipes

  • Servings: 4

Related Video

More Videos
How to Perfectly Toast Buns on the Grill


  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon minced shallots
  • 2 lemon quarters
  • 1 gypsy pepper or 1 small red bell pepper, finely chopped
  • 1 tablespoon capers, rinsed and coarsely chopped
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 1 head of frisée, torn into pieces
  • 1 1/2 pounds large sea scallops

How to make this recipe

  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.

Contributed By Published September 1999

455299 recipes/sea-scallops-with-pepper-lemon-relish 2013-12-06T23:47:45+00:00 Seen Lippert dinner-party|easter|mothers-day|new-years-eve|salads|4|fast september-1999,grilled scallops,seared sea scallops,Seen Lippert,pepper lemon relish,gypsy peppers,seafood recipe recipes,sea-scallops-with-pepper-lemon-relish 455299

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5