1 1/2 pounds fresh bay scallops (2 cups)
1/3 cup chopped onion
2/3 cup fresh lime juice
1/4 cup tomato juice
1 tomato, skinned and chopped
1/4 cup olive oil
1/3 cup green pepper, seeded and finely diced
1/8 teaspoon tabasco sauce, or to taste
1 garlic clove, fine chopped
1 tablespoon finely chopped fresh parsley
teaspoon dried thyme
dash of salt and ground pepper
Servings: 8
Rinse scallops and pat dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight. The lime juice does all the "cooking" that is necessary. Serve in scallop shells.
Servings: 8
1/3 cup chopped onion
2/3 cup fresh lime juice
1/4 cup tomato juice
1 tomato, skinned and chopped
1/4 cup olive oil
1/3 cup green pepper, seeded and finely diced
1/8 teaspoon tabasco sauce, or to taste
1 garlic clove, fine chopped
1 tablespoon finely chopped fresh parsley
teaspoon dried thyme
dash of salt and ground pepper
Servings: 8
Rinse scallops and pat dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight. The lime juice does all the "cooking" that is necessary. Serve in scallop shells.
Servings: 8
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