Free Recipe San Francisco Sassy Scallops
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for San Francisco Sassy Scallops Recipe
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
San Francisco Sassy Scallops Preparation
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 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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