| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Main dish, Shellfish, Salads | 4 | Servings | |
INGREDIENTS
| 1 | lb | Bay scallops, cleaned |
| 1/2 | c | Freshly squeezed lime juice |
| 2 | tb | Sliced scallions |
| 1 | tb | Coriander leaves, chopped |
| 1 | tb | Olive oil |
| 1 | sm | Clove garlic,halved |
| 1/4 | ts | Salt |
| 1 | ds | Tabasco Sauce (or other hot pepper sauce) |
| 1 | sm | Head Bibb lettuce |
| 1 | md | Red bell pepper |
| 1 | md | Tomato, seeded, diced |
| 1 | sm | Cucumber, pared, sliced |
| Fresh coriander sprigs |
INSTRUCTIONS
1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired, and serve. Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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