Grilled Scallops With Yellow Bell Pepper-Black Bean Salsa

• 12 cup olive oil
• 1 small scotch bonnet pepper, chopped and seeded
• 4 garlic cloves, minced
• 8 whole black peppercorns
• 1 12 lbs jumbo sea scallops
• 1 large yellow bell pepper, cored, seeded and chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 12 cup olive oil
• 2 tablespoons hot water
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon cilantro
• 2 cups cooked black beans

1. Mix the oil, Scotch bonnet pepper, garlic and quartered peppercorns in a glass bowl.
2. Add the scallops, mix well and let rest at room temperature for one hour.
3. Place the chunks of yellow pepper into a processor and add the mustard and vinegar.
4. Blend for one minute.
5. Strain the puree through a sieve and return the liquid to a blender.
6. Turn on the blender and slowly pour the oil.
7. Add the hot water, salt and pepper.
8. Add the cilantro.
9. Pour the mixture in a bowl and add the black beans.
10. Grill the scallops on high heat for two minutes on each side.

olive oil, scotch bonnet pepper, garlic, black peppercorns, yellow bell pepper, mustard, white wine vinegar, olive oil, water, salt, pepper, cilantro, black beans

Taken from www.food.com/recipe/grilled-scallops-with-yellow-bell-pepper-black-bean-salsa-310347 (may not work)