|1 pounds||Bay scallops|
|½ cup||Fresh lemon juice or enough to cover scallops|
|4||Red bell peppers; parched, peeled; seeded|
|2 tablespoons||Raspberry vinegar|
|2 tablespoons||Extra-virgin olive oil|
|½ teaspoon||Pequin quebrado (to taste)|
|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, .
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