San francisco sassy scallops
4 Servings
Ingredients
| Quantity | 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 |
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, .