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Red Pepper Scallops
Ingredients:

1 1/2 pounds large sea scallops
2 tablespoons olive oil
1 lemon, zested
Freshly ground black pepper
4 large red bell peppers

Directions:

In a bowl, combine the scallops, olive oil, lemon zest, and black pepper, to taste. Preheat the
broiler or prepare coals for outdoor grilling. Cut the bell peppers in half lengthwise and
remove the stems, seeds, and ribs. If cooking in a broiler, place the peppers cut side down on
a baking sheet.

Broil or grill the peppers until blackened, 6 to 10 minutes. Transfer to a paper bag, close the
top and let steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise
into 3/4-inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping
the pepper ends. Secure the strips by running a 10-inch metal skewer through the scallop and
pepper. Use 6 skewers; add scallops to each skewer until filled. Grill skewers over a
medium-hot fire, turning once, until scallops are almost firm to the touch, 1 to 2 minutes on
each side. Alternatively, cook under the broiler for about 3 minutes per side.

Serve immediately.
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