Recipe - San Francisco Sassy Scallops

1 pound Bay scallops
One half cup Fresh lemon juice or enough
to cover scallops
4 Red bell peppers; parched,
peeled; seeded
2 tablespoon Raspberry vinegar
2 tablespoon Extravirgin olive oil
One half teaspoon Pequin quebrado (to taste)
Salt to taste; if desired
1 md Hess avacado

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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.