Fiesta-Style Scallops

We haven't tried this yet, but I wanted to post it for ZWT8. I don't often find low-fat southwestern recipes, so I was excited to find this. Prep time includes cooking rice.

• Ready In: 34 mins
• Serves: 4

Ingredients

• 1  lb sea scallops
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons chili powder
• 1⁄4 teaspoon black pepper, freshly ground
• 2  teaspoons olive oil
• 2  cups whole grain rice, hot-cooked
• 1⁄4 cup cilantro, finely chopped
• 1  small tomatoes, seeded and diced
• 1  tablespoon  jalapeno pepper, finely chopped
• 1  lime, juice of

Directions

1. Pat scallops dry
2. Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
3. Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
4. While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss.
5. Serve scallops atop rice and garnish with cilantro if desired.