…just 20 minutes and the scallops are

‘cooked’ in freshly squeezed juice…

I served with some whole grain chiabatta

and a crisp

Chardonnay…

350 g (approximately 2 cups) fresh tiny scallops

1 cup lime juice

1 jalepeno, finely diced

1 red pepper, sliced thin

¼ red onion, sliced thinly or red pearl onions

½ cup cilantro, chopped or Italian parsley

1 teaspoon sea salt

¼ teaspoon ground black pepper

Place all in a large bowl twenty minutes before serving and stir well.

(adapted from Victoria Allman’s blog)