| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Appetizer |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Bay scallops |
| 1 |
|
Lemon; juice of |
| 1 |
|
Lime; juice of |
| 3 |
tb |
Orange juice |
| 3 |
tb |
Olive oil |
| 1 |
md |
Green pepper; diced |
| 1 |
md |
Red pepper; diced |
| 1 |
c |
Coarsely chopped plum tomatoes |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Snipped chives |
| 1 |
pn |
(generous) cayenne pepper |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Mon, 14 Mar 1994 13:46:25 GMT
A Latin American dish of raw scallops that "cook" in a citrus juice
marinade, colorfully presented with chopped vegetables.
1. Place the scallops in a glass or porcelain dish. Pour the lemon, lime,
and orange juices over the seafood. Cover and refrigerate at least 3 hours,
allowing the scallops to cook in the citrus juices.
2. Whisk together the oil, green and red peppers, tomato, herbs, spices,
and seasonings. Add the dressing to the scallops and toss gently. Transfer
to individual plates and serve. 6 to 8 portions Source: The Uncommon
Gourmet by Ellen Helman (ISBN 0-89815-519-3)
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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