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In large bowl, combine scallops, jalapeno, red pepper, onion, tomato, garlic, rice syrup, cilantro, parsley, salt, pepper and citrus juices. Toss gently but thoroughly, being certain scallops are well coated with citrus juices.
Cover and refrigerate for at least 30-60 minutes , or until scallops lose their translucent appearance. Stir occasionally.
Serve in individual chilled bowls or glasses garnished with avocado slices and parsley.
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