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