San Francisco Sassy Scallops

• 1 pound bay scallops
• 1/2 cup fresh lemon juice or enough to cover scallops
• 4 red bell peppers, parched (see Notes), peeled, and seeded
• 2 tablespoons raspberry vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon pequin quebrado chile, or to taste
• Salt, if desired
• 1 medium Hass avocado

1. Place scallops in a glass or porcelain bowl and cover with lemon juice.
2. Stir to coat well.
3. Cover and refrigerate, stirring frequently, about 2 hours, or until scallops cook in lemon juice an turn opaque.
4. Meanwhile, prepare sauce.
5. In a blender or food processor, process bell peppers, vinegar, oil, pequin, and salt, if desired, until pureed.
6. Taste and adjust seasonings.
7. To serve, pit and peel avocado, and then cut lengthwise in slivers.
8. Divide bell-pepper sauce equally among 4 to 6 clear glass plates.
9. Drain scallops, center on sauce, and garnish edge of each plate with avocado slivers.

bay scallops, lemon juice, red bell peppers, raspberry vinegar, extra virgin olive oil, pequin quebrado, salt, avocado

Taken from www.cookstr.com/recipes/san-francisco-sassy-scallops (may not work)