Grilled Scallops With Yellow Bell Pepper-Black Bean Salsa
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup olive oil
- 1 small scotch bonnet pepper, chopped and seeded
- 4 garlic cloves, minced
- 8 whole black peppercorns
- 1 1⁄2 lbs jumbo sea scallops
- 1 large yellow bell pepper, cored, seeded and chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1⁄2 cup olive oil
- 2 tablespoons hot water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon cilantro
- 2 cups cooked black beans
directions
- Mix the oil, Scotch bonnet pepper, garlic and quartered peppercorns in a glass bowl.
- Add the scallops, mix well and let rest at room temperature for one hour.
- Place the chunks of yellow pepper into a processor and add the mustard and vinegar.
- Blend for one minute.
- Strain the puree through a sieve and return the liquid to a blender.
- Turn on the blender and slowly pour the oil.
- Add the hot water, salt and pepper.
- Add the cilantro.
- Pour the mixture in a bowl and add the black beans.
- Grill the scallops on high heat for two minutes on each side.
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