Chili Scallops With Black Bean Salsa Recipe
Chili Scallops With Black Bean Salsa ! Wow ! I love this irresistibly seasoned seafood dish with a generous serving of my favorite savory seafood sauces. Try this Chili Scallops With Black Bean Salsa for my next meal and let me know if you like it 1
Ingredients
| Black beans | 1 Can (10oz), drained, rinsed | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Red onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/4 cup loosely packed fresh cilantro leaves, chopped | ||
| Lime juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Sea scallops | 1 pound | |
| Chili powder | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| Cilantro leaves and hot red chiles for garnish | ||
| Lime wedges | ||
Directions
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.
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.
Chef
