Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Bay scallops, cleaned |
½ cup | Freshly squeezed lime juice |
2 tablespoons | Sliced scallions |
1 tablespoon | Coriander leaves, chopped |
1 tablespoon | Olive oil |
1 small | Clove garlic,halved |
¼ teaspoon | Salt |
1 dash | Tabasco Sauce (or other hot pepper sauce) |
1 small | Head Bibb lettuce |
1 medium | Red bell pepper |
1 medium | Tomato, seeded, diced |
1 small | Cucumber, pared, sliced |
Fresh coriander sprigs |
1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired, and serve.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998