Grilled Sea Scallops with Horseradish and Red Pepper Sauce

Number of Servings: 6

3 Red bell peppers
2 Tbs. Olive oil
3 Lbs. Fresh sea scallops
3 Cloves Garlic, chopped
2 Tbs. Fresh lemon juice
¼ C. Dry white wine
2 Tbs. Dijon-style mustard
4 Tbs. Prepared horseradish
½ Tsp. White pepper
¼ C. Parsley, chopped
½ C. Heavy cream

Prepare peppers in advance by roasting them at 450o for one hour. (It is okay if they turn black.) Place the peppers in a plastic bag and seal it. They will begin to sweat in approximately 20 minutes. Clean peppers by peeling off the skin and removing the seeds. Puree in a food processor and set aside. In a heavy skillet, heat oil over medium high heat and sear the scallops for three minutes. Remove the scallops and reserve. Brown the garlic in the same pan and add lemon juice, wine and mustard. Whisk well. Then add horseradish, white pepper, parsley; gradually add heavy cream, red pepper. Whisk and reduce heat. Add scallops to sauce just before serving with rice pilaf or over a bed of fresh pasta. This recipe may also be served as an appetizer.