Lime-Grilled Scallops with Red Pepper Coulis

In the bowl of a food processor, process the bell peppers on high speed until a smooth puree forms. Push the puree through a chinois or other fine-mesh sieve set over a bowl; discard the solids.

In a small saucepan over medium heat, bring the bell pepper puree to a boil and cook until reduced to 1/4 cup, 12 to 14 minutes.

In another small saucepan over medium-low heat, warm the olive oil. Add the garlic and fry, stirring constantly, until tender, about 1 minute. Add the bell pepper puree, lime juice, salt and pepper and whisk until blended; keep warm.

Preheat an indoor electric grill to high heat according to the manufacturer's instructions.

In a small bowl, combine the lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless-steel skewers and coat the scallops with the zest mixture. Grill until the scallops are opaque throughout, 2 to 4 minutes per side.

Stir the cilantro into the red pepper coulis. Taste and adjust the seasonings with salt and pepper. Drizzle the coulis over the scallops. Serves 4.