Wednesday, February 25, 2009

Crab and Avocado Salad and Sea Scallops with Mango Salsa

I'm kinda leaving my recipes generic so that you can adjust for the portions that you will need. You really can't get any of my recipes wrong as long as you don't add too much of an ingredient (crucial for baking, not so much for general cooking)

Crab and Avocado Salad:

Can of crab meat
fresh cilantro
green onions
red onion
olive oil
lemon juice

Dice up the tomatoes and avocados. Chop some of the red onion and the cilantro (save some for later). Also chop the green onions. Mix the tomatoes, cilantro, green and red onions in a bowl. Mix the avocado, salt, lemon juice, pepper, and some cilantro in a separate bowl. Mix the crab meat with some olive oil, sazon, and parsley. I needed to pack all this up for a picnic, but you can arrange this nicely in a cup or a bowl. Place some tomato mix on the bottom, then layer the crab on top, and finally layer the avocado on the very top. Voila!

Sea Scallops and Mango Salsa:

red onion
red pepper
lemon juice
white wine vinegar
sea scallops
olive oil

Chop the fruit, red pepper, and some more cilantro and red onion. Combine that stuff with salt, some lemon juice, vinegar, a little olive oil, and other spices if you'd like. I suggest you make it spicy with jalapenos and cayenne pepper. Anyways, right there you have the salsa. Making the scallops is easy. Put some oil in a pan and set the temperature for med-hi. Cook the scallops in the pan and season with oregano and garlic. You want to sear the scallops on each side creating a nice crust. Cook for maybe 2 minutes on each side.

Done! These recipes are simple and yet elegant. You can easily impress people with minimum preparation.

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