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| 1 x ca. 450 g | scallops fresh |
| 1 Tasse | Juice, lime, to cover |
| 2 | cloves garlic minced |
| 1 | Pepper, red bell, seeded, julienned |
| 2 | Chilis, green, sweet, seeded, julienned |
| 1/2 Bund | Coriander, stemmed, coarsely chopped |
| 1 gross | Tomato, cored, chopped |
| 2 | Chilies, Jalapeno, with seeds, finely chopped |
| 1/2 Tasse | olive oil |
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Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour.
After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly.
Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well.
Serve immediately. Do Not keep more than 2 or 3 hours.
Chef: Mark Miller, The Fourth Street Grill, Berkeley, Ca
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