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CATEGORY CUISINE TAG YIELD
Seafood, Grains Seafood 4 Servings

INGREDIENTS

1 lb Bay scallops
1/2 c Fresh lemon juice or enough to cover scallops
4 Red bell peppers; parched, peeled; seeded
2 tb Raspberry vinegar
2 tb Extra-virgin olive oil
1/2 ts Pequin quebrado (to taste)
Salt to taste; if desired
1 md Hess avacado

INSTRUCTIONS

Place scallops in a glass or porcelain bowl & cover with lemon juice. Stir.
Cover and refrigerate, stirring frequently, about 2 hours or until scallops
'cook' in lemon juice and turn opaque. Meanwhile, prepare sauce: in a
blender or food processor, process bell peppers, vinegar, oil, pequin and
salt until pureed. Taste & adjust seasonings. To serve, pit and peel
avacado, then cut lengthwise in slivers. Divide bell pepper sauce equally
among 4 to 6 clear glass plates. Drain scallops, center scallops on sauce
and garnish edge of each plate with avacado slivers. Makes 4 to 6 appetizer
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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