Tomatillo Guacamole, recipe follows
Cilantro-Lime Rice, recipe follows
Mango Salsa, recipe follows
1 1/4 pounds large sea scallops (about 8)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 to 2 tablespoons unsalted butter
8 (6-inch) corn tortillas
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup rice
5 sprigs fresh cilantro
1 cup chicken broth
Juice of 1 lime
1/2 cup diced mango
1/2 cup diced tomatoes
2 tablespoons minced onion
2 tablespoons chopped fresh cilantro
2 teaspoons minced Serrano chile
Zest and juice of 1 lime
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