San francisco sassy scallops

4 Servings

Ingredients

QuantityIngredient
1poundsBay scallops
½cupFresh lemon juice or enough to cover scallops
4Red bell peppers; parched, peeled; seeded
2tablespoonsRaspberry vinegar
2tablespoonsExtra-virgin olive oil
½teaspoonPequin quebrado (to taste)
Salt to taste; if desired
1mediumHess avacado

Directions

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, .