When I visit my friend Sally in New York, it is a tradition that I bring my latest harvest of Barnstable oysters. I arrange the oysters on her beautiful vintage pewter plates. One day, six of them showed up at my door as a gift.
Ingredients
SERVINGS: 4-6 Serving(s)
- 1 pound scallops, use bay if available; remove muscle on the side, and cut into bite-size portions
- 3⁄4 cup freshly squeezed lime juice
- 1 sweet onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 red hot pepper or one serrano chili, finely minced
- 3 tablespoons finely chopped cilantro leaves
Preparation
Wash the scallops under cold running water; drain and put in a small glass bowl. Add the lime juice, cover, and refrigerate for 5 hours, until the fish becomes opaque, stirring once or twice. Turn scallops into a colander, drain and return to the bowl. Stir in the onions, tomatoes, pepper, and cilantro. Mix well and return to the refrigerator for 30 minutes to allow flavors to blend.
Serve over a lettuce leaf on a small plate.
