Follow the recipe for Seared Scallops, using 2 Tbs. extra-virgin olive oil to sear the scallops.
Once the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat. Add the oil, garlic, and chile and sauté until fragrant, about 30 seconds. Add the bell pepper and sauté, stirring often, until the pepper is barely soft, about 1 min. Add the lime juice and simmer to reduce slightly, 30 to 60 seconds. Stir in the cilantro. Reduce the heat to low and return the scallops and any accumulated juices to the pan. Gently roll the scallops around to coat them in the sauce and to warm them through. Taste for salt and pepper and serve immediately.
nutrition information (per serving):
based on three servings;