1 1/2 pound sea scallops
2 Tbsp olive oil
zest of one lemon
freshly ground black pepper
4 large red bell peppers
In a bowl, combine scallops, olive oil, lemon zest and ground peppers to taste.
Preheat broiler (or start fire in grill),
Cut peppers in half lengthwise and remove stems, seeds and ribs. Place cut side down on a baking sheet. Broil (or grill) until blackened, 6 to 10 minutes. Transfer to a paper bag, close tightly and let cool for 10 minutes. Remove skins and cut peppers lengthwise into 3/4 wide strips. If you have not already done so, prepare a fire on a charcoal grill.
Wrap a pepper strip around a scallop to cover completely, overlapping the pepper ends.
Secure the strip in place by running a skewer through the scallop and pepper. Repeat with the remaining pepper strips and scallops, dividing the wrapped scallops evenly among the skewers.
Grill skewers over a medium-hot fire turning once, until scallops are almost firm to the touch, 1 or 2 minutes on each side. Alternately, cook under broiler about 3 minutes per side. Serve immediately.
Serves 6.
