Grilled Scallops With Yellow Bell Pepper-Black Bean Salsa

“From The Left Bank Restaurant in Fort Lauderdale”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the oil, Scotch bonnet pepper, garlic and quartered peppercorns in a glass bowl.
  2. Add the scallops, mix well and let rest at room temperature for one hour.
  3. Place the chunks of yellow pepper into a processor and add the mustard and vinegar.
  4. Blend for one minute.
  5. Strain the puree through a sieve and return the liquid to a blender.
  6. Turn on the blender and slowly pour the oil.
  7. Add the hot water, salt and pepper.
  8. Add the cilantro.
  9. Pour the mixture in a bowl and add the black beans.
  10. Grill the scallops on high heat for two minutes on each side.

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