American Cuisine
Ingredients:
- 1 pound bay scallops.
- 2 cucumbers, peeled,
seeds removed, diced.
- 1 red bell pepper,
diced.
- 1 yellow pepper,
diced.
- ½ red onion, diced.
- 2 tbsp minced flat-leaf parsley.
- 1 tsp olive oil.
- 2 tbsp lemon juice.
- ¼ tsp salt.
- ½ avocado, diced.
- Black pepper.
Directions:
- Place a saucepan with
6 cups of water to boil over high heat.
- When boiling, add
scallops and stir.
- Return to a boil for 3
minutes to cook.
- Drain in a colander,
and rinse with cold water.
- Pat dry with paper
towels to remove excess moisture.
- In a large mixing
bowl, combine cucumber, red and yellow peppers, onion, parsley, oil, lemon
juice and salt. Stir to mix.
- Add scallops and
avocado, stir gently, and add additional salt and pepper to taste.
- May be eaten right
away, but for best flavor, refrigerate 2 hours to let flavors develop.