Recipe - Bay Scallops With Lime And Cream

One half pound Very fresh raw bay scallops*
3 tablespoon Fresh lime juice
1 cup Creme fraiche OR sour cream
OR reducedfat sour cream
Freshly ground black pepper
Radicchio OR lettuce leaves
for serving

Garnish: watercress and lime peel

Put the scallops in a bowl and toss them with lime juice. Chill until ready
to serve. just before serving, pour off the lime juice and fold in crime
fraiche or sour cream. Season with pepper (do not add salt). Serve on
radicchio or lettuce leaves and garnish with a sprig of watercress and fine
shreds of lime peel. *Physicians advise thatpeople whose immune systems
have been weakened by illness (such as diabetes or cancer) or by longterm
steroid use not eat raw seafood.

NOTES : NOTES:If you are an accomplished cook, this elegant appetizer will
take two minutes to prepare. A beginner may need an extra 30 seconds.
Posted to MCRecipe Digest by "Jeanne T. Elledge" jeanne@atlantic.net on
Dec 03, 1997