- 1 pound bay scallops
- ½ cup fresh lemon juice or enough to cover scallops
- 4 red bell peppers, parched , peeled, and seeded
- 2 tablespoons raspberry vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon pequín quebrado chile, or to taste
- Salt, if desired
- 1 medium Hass avocado
- Place scallops in a glass or porcelain bowl and cover with lemon juice. Stir to coat well. Cover and refrigerate, stirring frequently, about 2 hours, or until scallops “cook” in lemon juice an turn opaque.
- Meanwhile, prepare sauce. In a blender or food processor, process bell peppers, vinegar, oil, pequín, and salt, if desired, until puréed. Taste and adjust seasonings.
- To serve, pit and peel avocado, and then cut lengthwise in slivers. Divide bell-pepper sauce equally among 4 to 6 clear glass plates. Drain scallops, center on sauce, and garnish edge of each plate with avocado slivers.