Scallops Ceviche

• 3 pounds bay scallops (or sea scallops, quartered)
• 1 1/2 cups fresh lime juice
• 1/2 cup fresh coriander leaves (or fresh parsley), chopped
• 1/2 cup chopped scallions
• Salt and pepper to taste
• 1/2 cup olive oil

1. Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.
2. Drain them, add remaining ingredients and mix thoroughly.
3. Serve with bread, butter and plenty of toothpicks.

bay scallops, lime juice, fresh coriander leaves, scallions, salt, olive oil

Taken from cooking.nytimes.com/recipes/6569 (may not work)