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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 8 |
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An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988. Ingredients:
2 lbs bay scallops, halved if large |
3/4 cup fresh lemon juice |
3/4 cup fresh lime juice |
1/2 cup red onion, slivered |
1/2 cup yellow bell pepper, slivered |
1 cup pimento stuffed olive, halved (or sliced if large) |
2 tablespoons olive oil |
1 tablespoon fresh cilantro, chopped |
3 slices lime peel (about 2x1/4-inch) |
1 teaspoon salt |
3 dashes hot red pepper sauce |
Directions:
1. Combine all ingredients in 8-inch square baking dish.
2. Cover with plastic wrap and refrigerate at least 8 hours.
3. Just before serving, remove zest and transfer to serving dish.
4. Serve chilled.
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