1 1/2 lbs. bay or sea scallops, quartered, rinsed & drained
2 (8 oz.) jars of pimientos, rinsed, drained & cut julienne
1/2 c. lime juice
1/2 c. water
1/2 c. minced parsley leaves
1/4 c. safflower oil
8 scallions, thinly sliced
3 strips lime peel
1 sm. minced garlic clove
1 tsp. salt
1/2 tsp. dried dill weed
1/2 tsp. freshly ground pepper
Dash hot pepper sauce

Cover and chill overnight. Arrange on curl lettuce or watercress in shallow serving bowl. Drain scallops and mound in center. Spear with picks.