Hancock Gourmet Lobster Company - the best lobster and seafood specialties from the coast of Maine

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Ingredients: 16 large sea scallops, rinsed and patted dry 3 red bell peppers, seeded and chopped 1 tablespoon finely slivered fresh cilantro 2 tablespoon extra-virgin olive oil pinch of minced garlic juice of 1 lime zest of 2 limes salt and pepper to taste
Directions:
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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