San Francisco Sassy Scallops
Categories: SeafoodServes: 4 Servings
Ingredients:
- 1 lb Bay scallops
- 1/2 c Fresh lemon juice or enough
- -to cover scallops
- 4 Red bell peppers; parched,
- -peeled; seeded
- 2 tb Raspberry vinegar
- 2 tb Extra-virgin olive oil
- 1/2 ts Pequin quebrado (to taste)
- Salt to taste; if desired
- 1 md Hess avacado
Instructions:
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
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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