Instructions: Place scallops in a glass or porcelain bowl & cover with lemon juice. Stir.

Cover and refrigerate, stirring frequently, about 2 hours or until scallops cook in lemon juice and turn opaque. Meanwhile, prepare sauce: in a blender or food processor, process bell peppers, vinegar, oil, pequin and salt until pureed. Taste & adjust seasonings. To serve, pit and peel avacado, then cut lengthwise in slivers. Divide bell pepper sauce equally among 4 to 6 clear glass plates. Drain scallops, center scallops on sauce and garnish edge of each plate with avacado slivers.

Makes 4 to 6 appetizer
servings.

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