• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

San Francisco Sassy Scallops

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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


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

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