The acidity of the citrus juices "cooks" the scallops. If you'd prefer, poach them for about 2 minutes before marinating. Serve this appetizer with tortilla chips for a refreshing start to a meal.
Cooking Light SEPTEMBER 2003
Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.
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