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.
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup loosely packed fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon salt
- 1 lb sea scallops
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 2 teaspoons vegetable oil
- cilantro leaf (to garnish)
- hot red chili pepper (to garnish)
- lime wedge (optional)
Directions See How It's Made
- In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1/4 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 1/4 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; garnish with cilantro leaves and red chiles.
- Serve with lime wedges if you like.
- Makes 4 servings.