Lime-Grilled Scallops with Red Pepper Coulis

3 red bell peppers
2 tbsp. extra-virgin olive oil
1 clove minced garlic
Juice of 1 lime
Salt and pepper, to taste
Zest of 2 limes
16 lg. sea scallops, rinsed and patted dry
1 tbsp. finely slivered fresh cilantro

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

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

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

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

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