| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Very fresh scallops |
| 3/4 |
c |
Freshly squeezed lime juice; (about 6 limes) |
| 1 |
cn |
(3.5-oz) green chiles; drained seeded; chopped |
| 1 |
lg |
Tomato; diced |
| 4 |
tb |
Virgin olive oil |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Fresh cilantro |
| 1 |
md |
Onion; thinly sliced |
INSTRUCTIONS
1. Slice scallops into 1/2-inch slices. Place in a glass bowl and toss with
the lime juice. Mix in sliced onion. Cover and allow scallops to marinate,
refrigerated, overnight. Toss occasionally. They should turn opaque.
2. Drain off excess liquid. Stir in chiles, tomato, olive oil and oregano.
Season to taste with salt. Serve garnished with cilantro. This interesting
blend of ingredients obtains its flavor from the freshly squeezed lime
juice. Beverage: Carta Blanca Beer
MESON DEL LAGO
E. ONTARIO AVE., CHICAGO TIME
DOESN'T INCLUDE MARINATING
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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