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Add a photoA 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.
Ingredients
- 1 can (15 to 19 ounces) black beans,
- rinsed and drained
- 1 can (151â4 to 16 ounces) wholekernel
- corn, drained
- 1â4 cup finely chopped red onion
- 1â4 cup loosely packed fresh cilantro
- leaves, chopped
- 2 tablespoons fresh lime juice
- 1â2 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)
Directions
- 1. In large bowl, mix black beans, corn, onion, chopped cilantro, lime
- juice, and 1â4 teaspoon salt. Set black-bean salsa aside.
- 2. 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 1â4 teaspoon salt; add scallops, tossing to coat.
- 3. 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.
- 4. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 45 | 8% |
| Total Fat 5.21g | 7% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 37mg | 12% |
| Sodium 1979mg | 82% |
| Potassium 2340mg | 67% |
| Total Carbs 90.54g | 24% |
| Dietary Fiber 19.5g | 65% |
| Sugars 16.36g | 11% |
| Protein 44.01g | 70% |
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Comments
March 1, 2011This looks great bogdan! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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