RECIPE CORNER: Easy salsa and scallop recipes

By Ginger Isham

When visiting the Addison County Field Days, I stopped at a 4-H booth and purchased a $2 cookbook titled “Fiesta Time” with recipes from children in kindergarten through eighth grade. A young man, 5 years old, took my $2 and I asked him to autograph it. His name was Caleb. This recipe is from section K through grade 2. It calls for a tomatillo. This was a new ingredient for me. It is a small Mexican green tomato with a papery covering and has a tart flavor. You can substitute an under-ripe tomato and add a squirt of lime juice.


Simple Salsa

4 large tomatoes

1 chopped onion

1/2 cup chopped cilantro

3 cloves of garlic, minced

1 tablespoon fresh lime juice

1 tomatillo, diced (remove paper covering)

salt to taste

1 jalapeno pepper, minced


Combine in a bowl the tomatoes, onion, cilantro, garlic, lime juice, tomatillo and salt. Mix and add half of the jalapeno pepper and taste. Add rest of jalapeno if you want more heat. Cover and chill until ready to use. Garnish with sour cream. May use lemon juice for lime juice and a food processor to chop and puree ingredients.


Scallops and Corn 

3 ears of corn, cut from the cob

1 and 1/4 pounds scallops, rinsed

2 tablespoons olive oil

2 tablespoons butter

2 red peppers, chopped

1 or 2 cloves of garlic, minced

1/4 teaspoon cumin

1/3 cup fresh chopped basil

1/3 cup fresh chopped cilantro


Use 2 fry pans on high heat. Put 1 tablespoon of oil and butter in each pan. In one fry pan, put corn, peppers, garlic and cumin. Cook on high until veggies are crisp tender. Add scallops to other fry pan and cook on high for about five minutes, browning on both sides. Just before serving add basil to the veggies and cilantro to scallops. Place veggies in a bowl and top with scallops. Add salt and pepper to taste.