Seafood Salsa
A country inn recipe for Seafood Salsa.
MexicanSeafoodIntermediate63 min
Ingredients
Servings
4
- 1/2 lb. bay scallops
- 1/2 lb. crabmeat, flaked
- 1/2 cup fresh lime juice
- 1 tsp. grated tangerine rind
- 2/3 cup tangerine, chopped
- 1/2 cup tomato, seeded and chopped
- 2 tbsp. purple onion, finely chopped
- 1 tbsp. cilantro (parsley), chopped
- 1 tbsp. fresh jalapeno pepper, minced
- 1/3 tsp. salt
Instructions
- 1
Cook scallops in skillet over medium heat for 3 minutes or until done. Drain.
- 2
Combine scallops and crabmeat, lime juice and tangerine rind. Cover and chill 1 hour.
- 3
Combine chopped tangerine, tomato, onion, cilantro, jalapeno and salt. Cover and chill 1 hour.
- 4
To serve, combine scallop and tangerine mixtures in serving bowl. Serve with baked tortillas or nachos.
Tags
mexicanskilletcountry-cooking
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