Scallop Seviche

Course : Seafoods
Serves: 8
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1 1/2 pounds fresh bay scallops
1/3 cup chopped onion
2/3 cup fresh lime juice
1/4 cup tomato juice
1 medium tomato -- skinned/chopped
1/4 cup olive oil
1/3 cup green pepper*
1/8 teaspoon Tabasco sauce -- or to taste
1 clove garlic -- fine chopped
1 tablespoon parsley -- fine chopped
1/2 teaspoon dried thyme
1/8 teaspoon salt and ground pepper

Preparation / Directions:

*Seed and finely dice the green pepper. Rinse scallops and pat dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight. The lime juice does all the "cooking" that is necessary. Serve in scallop shells.

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