astray recipes: San francisco sassy scallops

Categories: Seafood
Yield: 4 Servings

Measure	Ingredient
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, .

san francisco sassy scallops