Food & Cooking Recipes Ingredients Seafood Recipes Grilled Scallops with Blistered-Yellow-Pepper Relish 5.0 (1) Close Credit: GENTL & HYERS Prep Time: 35 mins Total Time: 40 mins Servings: 4 The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops. Directions Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistering, about 10 minutes. (Or char under the broiler.) Transfer to a bowl, cover with a plate, and let cool completely. Scrape off skins with a paring knife or paper towel. Remove stems, ribs, and seeds, then finely dice peppers and transfer to another bowl. Add almonds, garlic, paprika, vinegar, and oil; season with salt. Relish can be refrigerated in an airtight container up to 5 days. Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter. Heat grill to medium. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Grill, turning, until scallops are lightly charred and just cooked through, about 2 minutes a side. Transfer skewers to couscous. Drizzle with some relish; sprinkle with scallions and cilantro. Serve, with more relish alongside.