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Categories:Viewed: 96 - Published at: 9 years ago
Ingredients
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon minced shallots
- 2 lemon quarters
- 1 gypsy pepper or 1 small red bell pepper, finely chopped
- 1 tablespoon capers, rinsed and coarsely chopped
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 head of frisee, torn into pieces
- 1 1/2 pounds large sea scallops
Method
- In a small bowl, combine the vinegar and shallots and let stand for 5 minutes.
- Cut one of the lemon quarters into paper-thin slices.
- Finely chop the slices, including the rind, and add to the shallots along with the gypsy pepper, capers and the 1/4 cup olive oil.
- Squeeze the juice from the remaining lemon quarter into the relish and season with salt and pepper.
- Arrange the frisee on 4 plates and top with half of the lemon relish.
- Brush the scallops with olive oil and season with salt and pepper.
- Grill or sear in a preheated grill pan, turning once, until the scallops are charred and cooked through, about 6 minutes.
- Arrange the scallops on the frisee, garnish with the remaining lemon relish and serve.
