Chili Scallops With Black-Bean Salsa |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (15 1/4 ounce) can whole kernel corn, drained |
1/4 cup finely chopped red onion |
1/4 cup loosely packed fresh cilantro leaves, chopped |
2 tablespoons fresh lime juice |
1/2 teaspoon salt |
1 lb sea scallops |
1 tablespoon chili powder |
1 teaspoon sugar |
2 teaspoons vegetable oil |
cilantro leaf (to garnish) |
hot red chili pepper (to garnish) |
lime wedge (optional) |
Directions:
1. In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1/4 teaspoon salt.
2. Set black-bean salsa aside.
3. Rinse scallops with cold running water to remove sand from crevices; pat dry with paper towels.
4. In medium bowl, mix chili powder, sugar, and remaining 1/4 teaspoon salt; add scallops, tossing to coat.
5. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
6. Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
7. Arrange black-bean salsa and scallops on 4 dinner plates; garnish with cilantro leaves and red chiles.
8. Serve with lime wedges if you like.
9. Makes 4 servings.
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