Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Bay scallops |
½ cup | Fresh lemon juice or enough to cover scallops |
4 \N | Red bell peppers; parched, peeled; seeded |
2 tablespoons | Raspberry vinegar |
2 tablespoons | Extra-virgin olive oil |
½ teaspoon | Pequin quebrado (to taste) |
\N \N | Salt to taste; if desired |
1 medium | Hess avacado |
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, .