Chili Scallops With Black-Bean Salsa

READY IN: 21mins
Top Review by TexasHurricane

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.

Ingredients Nutrition

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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