Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           light olive oil
     1/3  cup           finely sliced white onion
   8                    garlic cloves -- peeled
     1/2  cup           finely sliced carrots -- blanched
     1/2  cup           cauliflower flowerets -- blanched
   2                    California bay leaves
   3                    fresh marjoram sprigs or 1/4 -- tsp dried
   1 1/2  teaspoons     dried oregano -- Mexican if
     1/2  teaspoon      peppercorns
                        sea salt to taste
     1/4  cup           vinegar
   2      cups          shucked oysters or other -- seafood
                        scallops -- alone or together)
   1                    lime -- thinly sliced
   1      strips        canned jalapenos -- en escabeche (to
                        -- taste

Preparation:

Heat the oil in a large frying or sauté pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table. The Art of Mexican Cooking