Southwestern Scallop Salad
1 pound bay scallops
1/4 cup lime juice
2 tablespoons olive oil
1 1/2 teaspoons sugar
1 teaspoon grated lime rind
1/4 teaspoon salt
1/8 teaspoon pepper
1 green onion — sliced
2 tablespoons minced fresh cilantro
1 teaspoon minced fresh parsley
1 medium ripe avocado — peeled and sliced
1/2 cup julienned roasted sweet red pepper
1 medium tomato — chopped
6 lettuce leaves
1 medium tomato — sliced
In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add scallops; simmer, uncovered, for 1-2 minutes or until scallops are firm and opaque. Drain immediately and rinse with cold water. Drain again.
In a bowl, whisk the lime juice, oil, sugar, lime peel, salt and pepper.
Stir in the green onion, cilantro and parsley. Dip avocado slices in lime juice mixture. Place on a plate; cover and refrigerate.
Stir red pepper and scallops into lime juice mixture; cover and refrigerate for 1 hour or until chilled. Just before serving, stir in chopped tomato.
Serve on lettuce leaf-lined individual plates with tomato and avocado slices.