Up your scallop game!
Seared Scallops with Black Bean Relish
Prep: 30 minutes plus marinating and chilling
Cook: 8 minutes
Serves: 4
- 2 garlic cloves, minced
- 5 tbsp. Our Family® Extra Virgin Olive Oil
- 3 tbsp. fresh lime juice
- 12 fresh dry or frozen (thawed) large sea scallops, patted dry
- 1 can (15 oz.) Our Family® Black Beans, rinsed and drained
- 1 cup Our Family® Thawed Frozen Corn
- 1⁄4 cup diced Open Acres® Red Onion
- 1⁄4 cup drained and chopped roasted red peppers
- 1 1⁄2 tablespoons chopped fresh cilantro leaves
- 2 tsp. finely chopped jalapeño pepper
- 2 tbsp. Our Family® Distilled White Vinegar
- 1 medium avocado, peeled, pitted and diced
- Our Family® Kosher Salt and Our Family® Ground Black Pepper, to taste
- Fresh chives for garnish (optional)
1. In small bowl, whisk together half the garlic, 2 tablespoons oil and 1 tablespoon lime juice. Place scallops in large zip-top plastic bag; pour lime juice mixture over scallops. Seal bag and marinate 10 minutes.
2. Meanwhile, in medium bowl, combine beans, corn, onion, red peppers, cilantro, jalapeño pepper and remaining garlic. In small bowl, whisk together vinegar, 2 tablespoons oil and remaining 2 tablespoons lime juice. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. Season with salt and pepper. Cover and refrigerate until ready to serve.
3. Remove scallops from marinade; discard marinade. Sprinkle scallops with salt and pepper. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. In batches, add scallops to skillet and cook 4 to 6 minutes or until golden brown, turning once. Serve scallops over bean mixture garnished with chives, if desired.
Approximate nutritional values per serving: 316 Calories, 18g Fat (2g Saturated), 10mg Cholesterol, 449mg Sodium, 27g Carbohydrates, 7g Fiber, 12g Protein
Submit your review | |
