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 "email@example.com"
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 49.3mg||15 %|
|Sodium 272.5mg||9 %|
|Potassium 1063.3mg||28 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 11.2g|
|Protein 27.7g||40 %|
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Calories per serving: 183
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