1 pound (500 g) very fresh large raw scallops, cut into quarters
1/2 cup (125 mL) diced green pepper
1/2 cup (125 mL) diced red pepper
1/4 cup (50 mL) chopped green onion
2 canned pimentos, drained and diced (optional)
1 1/2 cups (375 mL) fresh-squeezed lemon or lime juice
Salt and freshly ground pepper to taste
Wash scallops and pat dry. In a flat, non-reactive baking dish, such as a glass pie plate, arrange scallops, peppers, green onions, and pimentos, if using. Pour citrus juice evenly over mixture. Cover dish and put in refrigerator to marinate overnight.
The juice "cooks" the scallops, firming them up and turning them opaque.
Drain, season with salt and pepper, and serve cold as an appetizer. Serve on individual scallop shells, if available. Makes 4 to 5 servings.