Southwestern Scallops the Editors of Publications International, Ltd.
Makes 6 appetizer servings
|1||pound bay scallops or 1 pound sea scallops, cut into quarters|
|1/2||cup lime juice|
|1/3||cup olive oil|
|1||teaspoon grated lime peel|
|1||green onion with top, sliced diagonally into 1/2-inch pieces|
|2||tablespoons chopped fresh cilantro|
|1||tablespoon chopped fresh parsley|
|1/2||cup Italian-style roasted peppers, cut into thin strips|
|1||medium tomato, coarsely chopped|
|1||medium tomato, thinly sliced and slices cut into halves|
- Bring 3 inches salted water in large saucepan over high heat to a boil. Reduce heat to low. Add scallops; poach 1 minute. Immediately drain and rinse with cold water. Whisk 1/2 cup lime juice, oil and peel in medium bowl until combined. Stir in scallops, onion, cilantro and parsley. Season to taste with salt and black pepper. Stir in roasted peppers. Refrigerate, covered, 1 hour or until chilled. To serve, slice avocado; toss with lime juice. Add avocado and chopped tomato to scallop mixture. Spoon into serving plate. Arrange tomato slices around edge of plate.
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