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Ceviche Seafood Shells

Source: Betty Crocker
Ingredients:

1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells


Procedure:

Cook scallops in small amount of boiling water for 1 minute.

Drain.

Combine scallops and fresh lime juice in small bowl.

Toss well.

Cover and refrigerate for 1 hour. Add next 7 ingredients.

Stir well.

Cover and chill 30 minutes.

Drain.

Stuff each macaroni shell with 1 tablespoon scallop mixture.


Arrange on serving platter.


   

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