Sea Scallops With Pepper-Lemon Relish

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1 1/2 tablespoons red wine vinegar

1 tablespoon minced shallots

2 lemon quarters

1 gypsy pepper or 1 small red bell pepper, finely chopped

1 tablespoon capers, rinsed and coarsely chopped

1/4 cup extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground pepper

1 head of frisée, torn into pieces

1 1/2 pounds large sea scallops

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