Conch Salad

• 1 pound uncooked conch or bay scallops
• 2 teaspoons olive oil
• 1 1/2 cups chopped tomato
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1/3 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1 1/2 teaspoons minced Scotch bonnet or habanero pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Place the conch between 2 sheets of heavy-duty plastic wrap, and pound to a 1/2-inch thickness using a meat mallet or rolling pin. Cut conch into 1/4-inch-wide strips. (If using scallops, heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 5 minutes, and drain.)
2. Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.

conch, olive oil, tomato, onion, green bell pepper, celery, orange juice, lime juice, scotch bonnet, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/conch-salad (may not work)