| 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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