Scallop Seviche
Serving Size : 8
Ingredients for prepare Scallop Seviche
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | pounds | fresh bay scallops |
| 1/3 | cup | chopped onion |
| 2/3 | cup | fresh lime juice |
| 1/4 | cup | tomato juice |
| 1 | | tomato - skinned/chopped |
| 1/4 | cup | olive oil |
| 1/3 | cup | green pepper* |
| 1/8 | teaspoon | Tabasco sauce - or to taste |
| 1 | | garlic clove - fine chopped |
| 1 | tablespoon | parsley - fine chopped |
| 1/2 | teaspoon | dried thyme |
| 1/8 | teaspoon | salt and ground pepper |
recipe Scallop Seviche
*Seed and finely dice the green pepper. Rinse scallops and pat
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dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator
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several hours or overnight. The lime juice does all the "cooking" that is
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necessary. Serve in scallop shells.
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