Scallops with Pepper Puree

1. Preheat grll to hot. Place peppers and unpeeled garlic cloves in there until they're blackened and blistered, turn as required. Takes about 20 minutes. Allow to cool slightly. Peele the peppers over a bowl (catching the juices), remove core and seeds. Peel garlic. Chope peppered roughly in food processor with the garlic. process for a few seconds to give a coarse puree. Thread the scallops onto wooden skewers. Line the grill pan with foil to catch the scallops juice. Brish the scallops with olive oil and sprinkle with paprika.. Season with sea salt and pepper, grill for 4-5 minutes truning once. Remove scallops from skewers and slice if large. Use the metal blade to chop the parsley and set aside. Grind the parmesan and set aside. Cook pasta until al dente. meanwhile, transfer pepper puree to a large frying pan. Heat gently then stir in the scallops and the juices from the grill pan. Cook over a gentle heat for one minute then stir in the parsely and the balsamic vinegar or lemon juice, remove from heat. Drain the pasts into a colander and return to the pan. Add the remaining 45ml olive oil and toss to mix. Add the sallops in pepper sauce and toss again lightly. Serve at once sprinkled with paresan cheese.