Chili Scallops with Black Bean Salsa
Instructions:
- A light dusting of spices makes tender sea scallops taste really special. The flavorful salsa can also be served as a side dish with grilled beef or chicken.
- 1 can (15 to 19 ounces) black beans, rinsed and drained
- 1 can (151â„4 to 16 ounces) wholekernel corn, drained
- 1â„4 cup finely chopped red onion
- 1â„4 cup loosely packed fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice
- 1â„2 teaspoon salt
- 1 pound sea scallops
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 2 teaspoons vegetable oil
- cilantro leaves and hot red chiles for garnish
- lime wedges (optional)
- In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1â„4 teaspoon salt. Set black-bean salsa aside.
- Rinse scallops with cold running water to remove sand from crevices; pat dry with paper towels. In medium bowl, mix chili powder, sugar, and remaining 1â„4 teaspoon salt; add scallops, tossing to coat.
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
- Arrange black-bean salsa and scallops on 4 dinner plates and garnish with cilantro leaves and red chiles. Serve with lime wedges if you like.
- P R E P 15 minutes
- C O O K 3 minutes
- MA K E S 4 main-dish servings