Serves: 4
Total Calories: 162
1. Prepare the bell pepper sauce, adding the tomato and the serrano chile to the blender when puréeing the sauce. Strain the sauce as directed in the recipe. Adjust salt. Cover and refrigerate the sauce until cold.
2. In a large nonstick skillet, heat the oil over medium heat and cook the scallops, turning once, just until firm, (but do not brown), about 1 minute. Transfer to a plate to cool. Add salt and drizzle with half of the lime juice, turning to coat. Drizzle the remaining lime juice on the avocado slices.
3. To serve, pour about 1/3 cup of the red pepper sauce in the center of each of 4 salad plates. Tilt the plates to pool the sauce. Arrange the avocado slices equally on the sauce, in a fan shape, among the plates. Arrange the scallops equally on top. Garnish each plate with a sprig of cilantro. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Scallops and Avocado in Red Pepper Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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