Served as appetizer. Non-vegetarian dish.

Argentinian

1 lb Sea Scallops or Bay Scallops, rinsed

8 Limes Juice

1 1/4 cups chopped Onions

1/2 cup Spanish Olives, pits removed and sliced into quarters

2 Tablespoons Olive Brine, from jar

3 Tomatoes, peeled and chopped,with Juice reserved

1 (14 ounce) bottle heinz hot Ketchup

1 Tablespoon crumbled dried Oregano

In a glass or ceramic bowl, cover the scallops with the lime juice. Cover and refrigerate for 3 hours. Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl. Cover the sauce and keep at room temperature. When the scallops are"cooked," drain in a colander. Rinse under cold running water and pat dry with paper towels. Add the scallops to the sauce, mix well. Cover and refrigerate overnight until ready to serve.

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 4-6

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