Seared Scallops with Black Bean Relish
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, salt, pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. 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.
- 26 g Fat
- 4 g Saturated fat
- 10 mg Cholesterol
- 502 mg Sodium
- 31 g Carbohydrates
- 8 g Fiber
- 13 g Protein
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Nutritional Information
- 26 g Fat
- 4 g Saturated fat
- 10 mg Cholesterol
- 502 mg Sodium
- 31 g Carbohydrates
- 8 g Fiber
- 13 g Protein
Directions
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, salt, pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. 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.