Chili-Dusted Scallops over Black Bean & Corn Salsa
This dish is great served with a scoop of guacamole and corn tortilla chips.
One 14.5 to 19 ounce can black beans, rinsed and drained
One 15 to 16 ounce can whole-kernel corn, drained
¼ cup finely chopped red onion
¼ cup of loosely packed fresh cilantro leaves, chopped; plus a few leaves for garnish
Salt and pepper, to taste
2 tablespoons fresh lime juice. Optional: A few lime wedges for garnish
About 1 pound of sea scallops, washed, cleaned and dried
1 tablespoon chili powder
1 teaspoon sugar
3 teaspoons vegetable oil
In a large bowl, mix together the beans, corn, onion chopped cilantro, salt & pepper to taste, and the lime juice. Cover and set aside.
In a bowl mix together the chili powder, sugar and salt & pepper to taste. Add the scallops and toss to coat.
In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoning scallops and cook for 3-5 minutes, turning once, or until the scallops are lightly browned on the outside and opaque throughout.
Place a scoop a salsa on each dinner plate and place scallops on top. Optional: Garnish with the cilantro leaves and lemon wedges.
Serves 4.
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