Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Scallops, fresh -- seeded, julienned
1 c Juice, lime, to cover 1/2 bn Coriander, stemmed,
2 ea Garlic, cloves, minced -- coarsely chopped
1 ea Pepper, red bell, seeded, 1 lg Tomato, cored, chopped
-- julienned 2 ea Chilies, Jalapeno, with
2 ea Chilis, green, sweet, -- seeds, finely chopped

1/2 c Oil, olive

Slice the scallops in thirds, cutting them in a way that
preserves the shape and gives a uniform size. Place the scallops in
a bowl, add lime juice and marinate for 1 hour.

After an hour, add the garlic, red bell pepper and sweet green
chili. Mix thoroughly.

Add coriander, tomato, and Jalapeno chilies. Add olive oil and
mix well.

Serve immediately. Do NOT keep more than 2 or 3 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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