Sea Scallops with Pepper-Lemon Relish

• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon minced shallots
• 2 lemon quarters
• 1 gypsy pepper or 1 small red bell pepper, finely chopped
• 1 tablespoon capers, rinsed and coarsely chopped
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 1 head of frisee, torn into pieces
• 1 1/2 pounds large sea scallops

1. In a small bowl, combine the vinegar and shallots and let stand for 5 minutes.
2. Cut one of the lemon quarters into paper-thin slices.
3. Finely chop the slices, including the rind, and add to the shallots along with the gypsy pepper, capers and the 1/4 cup olive oil.
4. Squeeze the juice from the remaining lemon quarter into the relish and season with salt and pepper.
5. Arrange the frisee on 4 plates and top with half of the lemon relish.
6. Brush the scallops with olive oil and season with salt and pepper.
7. Grill or sear in a preheated grill pan, turning once, until the scallops are charred and cooked through, about 6 minutes.
8. Arrange the scallops on the frisee, garnish with the remaining lemon relish and serve.

red wine vinegar, shallots, lemon quarters, pepper, capers, extravirgin olive oil, kosher salt, scallops

Taken from www.foodandwine.com/recipes/sea-scallops-with-pepper-lemon-relish (may not work)