Title: SCALLOPS SEVICHE
Category: Salads

This is a wonderful summertime dish. Betty and I have, on numerous occasions, taken a batch of this on our sailboat. A wonderful "Tribal Tale" could be told involving a certain Northport race weekend but I will leave that up to Bud Schulz. . .
Steve Thelander consistently made this dish magnitudes better than anyone else. I think fresh lime juice is one of the keys to this dish's success.
B.A. 06/6/98

Ingredients:
2lbs. bay or small sea scallops, or large ones cut in 1/2

lime juice to cover

1 1/2 cups olive oil

3 jalapeno peppers thinly sliced

1/2 tsp. finley chopped garlic

10 lrg. pitted black olives, sliced

 1 cup sliced green onions

1/2 cup chopped parsley or cilantro
(or 1/4 cup of each)

1 peeled & seeded tomato,shredded

1 whole pimento, cut into strips

salt & pepper

Instructions for preparation:
Wash the scallops very, very, carefully and marinate in lime juice several hours or overnight. Drain, but not too thoroughly, then add the remaining ingredients. Allow to marinate 2 to 3 hours before serving on a bed of mixed salad greens.

Approximate date first served: July 1978

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