Name: Grilled Scallop Skewers on Jicama Salad
Ingredients: 30 lg Scallops; 1/3 c Lime juice; 1/2 c Olive oil; 1/3 c Mayonnaise; 1 1/2 ts Salt; 1/2 ts Freshly-ground black pepper; 1 lg Jicama; peeled and shredded; (or 2 small jicama); 1/2 bn Cilantro leaves; picked over,; ; and chopped coarsely; 2 Italian Roma tomatoes; cross-cut 1/4" thick; 1 Ripe avocado; peeled and diced; 8 Ten-inch Bamboo skewers; soaked 30 minutes

Fly from all occasions of temptation, and if still tempted, fly further still. If there is no escape possible, then have done with running away and show a bold face and take the two-edged sword of the Spirit. Some temptations must be taken by the throat as David killed the lion; others must be stifled as David hugged the bear to death. Some you had better keep to yourselves and not give air. Shut them up as a scorpion in a bottle. Scorpions in such confinement die soon, but if allowed out for a crawl and then put back into the bottle and corked down, they will live a long while and give you trouble. Keep the cork on your temptations, and they will die of themselves.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot04	4	servings

INGREDIENTS

30	lg	Scallops
1/3	c	Lime juice
1/2	c	Olive oil
1/3	c	Mayonnaise
1 1/2	ts	Salt
1/2	ts	Freshly-ground black pepper
1	lg	Jicama; peeled and shredded
		(or 2 small jicama)
1/2	bn	Cilantro leaves; picked over,
		; and chopped coarsely
2		Italian Roma tomatoes; cross-cut 1/4" thick
1		Ripe avocado; peeled and diced
8		Ten-inch Bamboo skewers; soaked 30 minutes

INSTRUCTIONS

Preheat grill. Place scallops in large bowl. Whisk together lime juice and
olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over
scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with
mayonnaise. Place jicama in a medium bowl and pour dressing over; season
with 1 teaspoon salt and 1/4 teaspoon pepper. Thread 6 or 7 scallops on one
skewer then take another skewer and insert it into scallop skewer about
1/2-inch away from and parallel to the first one. Repeat with remaining
scallops to form 4 skewers. Season skewers with remaining salt and pepper
and place on the hot grill. Grill 1 minute on first side then flip over and
grill 1 minute on other side, or until just opaque in center. Remove from
grill. Mix cilantro into jicama and divide it between four plates. Garnish
each plate with tomato slices, diced avocado and one scallop skewer. Serve.
This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E12 broadcast 01-22-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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