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Thread: Scallop Seviche

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Scallop Seviche

    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
    Last edited by Cookie; February 13th, 2008 at 06:39 PM.

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