San Francisco Sassy Scallops

1. 1

   Place scallops in a glass or porcelain bowl and cover with lemon juice.

2. 2

   Stir to coat well.

3. 3

   Cover and refrigerate, stirring frequently, about 2 hours, or until scallops cook in lemon juice an turn opaque.

4. 4

   Meanwhile, prepare sauce.

5. 5

   In a blender or food processor, process bell peppers, vinegar, oil, pequin, and salt, if desired, until pureed.

6. 6

   Taste and adjust seasonings.

7. 7

   To serve, pit and peel avocado, and then cut lengthwise in slivers.

8. 8

   Divide bell-pepper sauce equally among 4 to 6 clear glass plates.

9. 9

   Drain scallops, center on sauce, and garnish edge of each plate with avocado slivers.

* Per serving · 4 servings · Values may vary.