8 May 2010
|Scallops||3⁄4 Pound, thinly sliced across the grain|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Diced canned green chilies||4 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, peeled, seeded, and chopped|
|Oregano leaves||1⁄4 Teaspoon|
|Olive oil/Salad oil||2 Tablespoon|
In a bowl, combine scallops and lemon juice; cover and refrigerate for 2 to 4 hours.
Stir in diced chiles, onion, tomato, salt, oregano, and olive oil.
Dice avocado and stir in.
Spoon scallops and marinade into cocktail or sherbet glasses