San Francisco Sassy Scallops
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1 | lb | Bay scallops |
| 1/2 | c | Fresh lemon juice or enough to cover scallops |
| 4 | Red bell peppers; parched, peeled; seeded | |
| 2 | tb | Raspberry vinegar |
| 2 | tb | Extra-virgin olive oil |
| 1/2 | ts | Pequin quebrado (to taste) |
| Salt to taste; if desired | ||
| 1 | md | Hess avacado |
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