Scallops Tartare

• 1 pound fresh bay or sea scallops, well drained
• 1/4 cup finely chopped onions
• 2 tablespoons chopped fresh coriander leaves
• 1/4 cup fresh lemon juice
• 1 teaspoon finely chopped drained, bottled jalapeno pepper
• 1/4 cup finely diced seeded fresh tomato
• 2 tablespoons unflavored oil such as safflower, corn or peanut
• Salt to taste, if desired
• Freshly ground pepper to taste
• Buttered toast triangles (see instructions)

1. Put the scallops on a flat surface and chop finely with a knife.
2. Do not use a food processor or electric blender.
3. You do not want to make a smooth paste.
4. There should be about two cups or slightly less, closely packed.
5. Put the chopped scallops in a mixing bowl and add the onions, coriander, lemon juice, jalapeno pepper, tomato, oil, salt and pepper.
6. Blend well.
7. Serve in small portions with buttered toast triangles.

onions, fresh coriander leaves, lemon juice, jalapeno pepper, tomato, unflavored oil, salt, freshly ground pepper, triangles

Taken from cooking.nytimes.com/recipes/1943 (may not work)