Process bell peppers until smooth puree forms. Push the puree through a chinois or find mesh sieve. Do not use any solids.
Heat a small saucepan over meadium heat, bringing the bell pepper puree to a boil. Cook peppers until reduced to 1/4 cup, usually 12-14 minutes.
Heat a separate small saucepan over medium-low heat. Warm olive oil to saute garlic for about 1 minute. Add bell pepper puree, lime juice, salt and pepper and whisk until blended.
Preheat grill to high heat.
Comnine the lime zest with salt and pepper in a small bowl. Skewer 4 scallops onto each of the 4 stainless-steel skewers and coat the scallops with teh zest mixture. Grill scallops for about 1-4 minutes. Scallops will have an opaque color throughout.
Stir the red pepper coulis and the cilantro together and drizzle over the scallops on a warm plate.
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