Grilled Scallops with Bell Pepper

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates to prevent sticking.

   Tip: Allow the grill to heat for at least 5 minutes for optimal searing.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, thyme, salt, pepper, and red pepper flakes to create the herb marinade.

   Tip: Make this mixture while the grill is heating for perfect timing.

3. 3

   Toss the bell pepper strips with 1 tablespoon of olive oil and season lightly with salt and pepper.

   Tip: Separate the peppers slightly so they don't clump together on the grill.

4. 4

   Pat the scallops completely dry with paper towels and season both sides with salt and pepper about 2 minutes before grilling.

   Tip: Dry scallops develop a beautiful crust; moisture prevents proper browning.

5. 5

   Place bell pepper strips directly on the hot grill and cook for 4-5 minutes, stirring occasionally, until they have charred edges and become tender.

   Tip: Don't move them constantly; let them sit to develop color and caramelization.

6. 6

   Push the peppers to the side of the grill and add scallops in a single layer, being careful not to overcrowd them.

   Tip: Leave space between each scallop so they sear properly instead of steaming.

7. 7

   Grill scallops for 2.5-3 minutes on the first side without moving them, then flip and grill for another 2-3 minutes until just opaque throughout.

   Tip: Overcooked scallops become rubbery; aim for a slightly translucent center that finishes cooking with carryover heat.

8. 8

   Transfer grilled scallops and peppers to a serving plate, then drizzle the herb lemon marinade over everything while still warm.

   Tip: The warmth of the scallops will help infuse the flavors of the marinade.

9. 9

   Top with a small knob of butter and let it melt over the scallops for a glossy finish.

   Tip: Finish cooking the residual heat gently rather than continuing direct heat exposure.