1 pound large sea scallops
2 tablespoons olive oil
1 lemon, zested
2 large roasted red bell peppers
1. In a bowl, combine the scallops, olive oil, lemon zest, and Cajun seasoning.
2. Cut the peppers lengthwise into ¾ inch strips. Wrap a pepper strip around each scallop to cover completely, overlapping the pepper ends. Secure the strips by running a 10-inch metal skewer through the scallop and pepper. Add scallops to each skewer until filled.
3. Grill skewers over a medium-hot fire, turning once, about 2 minutes on each side.