| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | American | Appetizers, Hors d’oeuv, Seafood | 6 | Servings |
INGREDIENTS
| 1 1/2 | ts | Ground cumin |
| 1 | c | Fresh lime juice |
| 1/2 | c | Fresh orange juice |
| 2 | lb | Bay scallops |
| 1 | Hot red chili pepper; finely chopped | |
| 1/4 | c | Red onion; finely chopped |
| 3 | Ripe plum tomatoes; seeded and chopped | |
| 1 | Red bell pepper; seeded and chopped | |
| 3 | Green onions; chopped | |
| 1 | c | Chopped fresh cilantro |
| 1 | Lime; sliced, for garnish |
INSTRUCTIONS
Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices of lime. Recipe by: American Bistro by Irena Chalmers Posted to EAT-LF Digest by "sherilyn70@earthlink.net" <sherilyn70@earthlink.net> on May 20, 1998
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