San Francisco-style Scallop Ceviche

by user Elocina

Info
Cook Time:

Serves: 4 (main dish), 6 (appetizer)

Ingredients

 * 1 pound (450 g) bay scallops
 * 1/2 cup (125 mL) lemon juice(about 3-4 lemons)
 * 4 red bell peppers, roasted, peeled, and seeded
 * 2 tablespoons (30 mL) balsamic vinegar
 * 2 tablespoons (30 mL) extra-virgin olive oil
 * 1/2 teaspoon (2.5 mL) cayenne pepper, ground
 * salt, to taste
 * 1 avocado, peeled and sliced

Directions
1.In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.

2.For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.

3.To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.

From Tmp, a Wikia wiki.

From Recipes Wiki, a Wikia wiki.