| 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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