Le’ Orange Scallops

1 1/4 pound(s) Scallop(s)

MARINADE
1/2 cup Orange juice, fresh sqeezed
2 tablespoon(s) Olive oil
1/2 teaspoon Thyme, dried
1/2 teaspoon(s) Kosher (coarse) salt
1/2 teaspoon Black pepper, fresh ground

SAUCE
2 medium Yellow bell pepper(s)
2 tablespoon(s) Olive oil
1/2 cup Onion(s), diced
2 teaspoon(s) Garlic, minced
1 teaspoon White wine vinegar
1/4 teaspoon Hot sauce
1/2 teaspoon Kosher (coarse) salt

Mix together marinade ingredients. Wash and pat dry scallops and add to marinade. Refrigerate, covered for 1 hour.
To make the sauce you will be grilling the peppers.
Here’s how…….Keep them whole and the tops on. Use medium heat and grill them until the skins turn blistered and black. This will take about 10-12 minutes and you should turn them every 3 minutes.
Once charred, place them in a paper bag and seal it tightly. This will steam the skins off and takes about 15 minutes or so.
Peel the skin off, remove the tops, de-seed and dice.
Warm the olive oil in a small pan and add the onion and cook for 4 minutes.
Add garlic and peppers and cook for another 3-4 minutes.
Add the vinegar, hot sauce and salt.
Puree this mixture. Add water to thin or simmer down to thicken.
Remove the scallops from the marinade and cook over high heat for 5 minutes per side.
Drizzle sauce over them and serve.

BBQ techniques, family recipes