Chili Scallops With Black-Bean Salsa

Total Time
Prep 15 mins
Cook 6 mins

Ingredients Nutrition


  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.
Most Helpful

To me, the taste of the scallops was hidden by the other ingredients. It could be my fault because I used smaller scallops - maybe bigger ones would work better. I did love the black-bean salsa though. I will definitely make this again without the scallops (just the black-bean salsa) and maybe add in a tomato or avacado.

TexasHurricane July 20, 2007

This was a wonderful recipe. I fixed 1/2 lbs of bay scallops, and added roasted red peppers to the black bean mix. I left out the sugar, cause bay scallops always taste sweet to me. It was very easy to prepare and my roommate loved it. Thanks for a great recipe.

zelizabeth July 12, 2007