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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!