24 scallops with shells
1 medium onion
1 red bell pepper (or half)
salt and pepper to taste
1 orange
large lime
24 scallops with shells
1 medium onion
1 red bell pepper (or half)
salt and pepper to taste
1 orange
large lime
Wash the closed shells thoroughly
Dry well and place in hot water before opening with a knife
Remove the mollusk with the tip of the knife, being careful not to break the coral
Eviscerate
Wash and place in a bowl
Add chopped onion and ground pepper
Add orange juice and juice from about 4 limes so that the scallops can 'cure' in lime juice
Cover and let sit for 2 hours
Place two scallops with some sauce over each shell
You can also buy shells and scallops separately.
