Ingredients

1 1/2 pounds large sea scallops
2 tablespoons olive oil
1 lemon, zested
Freshly ground black pepper
4 large red bell peppers

Instructions

In a bowl, combine the scallops, olive oil, lemon
zest, and black pepper, to taste. Preheat the broiler or prepare coals for outdoor grilling. Cut the bell
peppers in half lengthwise and remove the stems, seeds, and ribs. If cooking in a broiler, place the peppers
cut side down on a baking sheet.

Broil or grill the peppers until blackened, 6 to 10 minutes. Transfer to a paper bag, close the top and let
steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise into 3/4-inch strips. Wrap a
pepper strip around each scallop to cover completely, overlapping the pepper ends. Secure the strips by
running a 10-inch metal skewer through the scallop and pepper. Use 6 skewers; add scallops to each skewer
until filled. Grill skewers over a medium-hot fire, turning once, until scallops are almost firm to the touch,

1 to 2 minutes on each side. Alternatively, cook under the broiler for about 3 minutes per side.

Serve immediately.