Hobnob With Kebobs

Celebrate Summer With A Few Skewers

(CBS)  Lime-Grilled Scallops with Red Pepper Coulis

An indoor countertop grill is ideal for low-fat cooking. These lime-spiked scallops can be paired with steamed rice or a simple green salad.

Ingredients
Serves 4

3 red bell peppers, seeded and chopped
2 Tbs. extra-virgin olive oil
Pinch of minced garlic
Juice of 1 lime
Salt and freshly ground pepper, to taste
Zest of 2 limes
16 large sea scallops, rinsed and patted dry
1 Tbs. finely slivered fresh cilantro

Method

1. In the bowl of a food processor, process the bell peppers on high speed until a smooth puree forms. Push the puree through a chinois or other fine-mesh sieve set over a bowl; discard the solids.

2. In a small saucepan over medium heat, bring the bell pepper puree to a boil and cook until reduced to 1/4 cup, 12 to 14 minutes.

3. In another small saucepan over medium-low heat, warm the olive oil. Add the garlic and fry, stirring constantly, until tender, about 1 minute. Add the bell pepper puree, lime juice, salt and pepper and whisk until blended; keep warm.

4. Heat an indoor electric grill to high heat according to the manufacturer's instructions.

5. In a small bowl, combine the lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless-steel skewers and coat each scallop with the zest mixture. Grill the scallops until opaque throughout, 2 to 4 minutes per side.

6. Stir the cilantro into the red pepper coulis. Taste and adjust the seasonings with salt and pepper. Drizzle the coulis over the scallops.

From the Williams-Sonoma Kitchen