Scallops on caramelized onion and bell pepper sauce

Cut onion into julienne strips (the quantity will depend on how many scallops you want to prepare), and poach in a pan with a little EVOO over medium-low heat, covered and stirring frequently. In this way we get the onion to caramelize without adding sugar. Remove from heat and set aside.

Remove the scallop from the shell. Place a heaping teaspoon of our caramelized onion with some chopped parsley.

On top of the onion we put a teaspoon of "roasted bell pepper sauce" (recipe in my profile).

Grill the scallops and place them on top of the sauce.