Seared Scallops with Black Bean Relish
Prep: 30 minutes plus marinating and chilling
Cook: 8 minutes • Serves: 4
5 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
12 fresh dry or frozen (thawed) large sea scallops, patted dry
1 can (15 ounces) black beans, drained and rinsed
1 cup thawed frozen corn
1/4 cup diced red onion
1/4 cup drained and chopped roasted red peppers
1-1/2 tablespoons chopped fresh cilantro leaves
2 teaspoons finely chopped jalapeño pepper
2 tablespoons distilled white vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium avocado, peeled, pitted and diced
Fresh chives for garnish (optional)
1. In small bowl, whisk 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 vinegar, 1/4 each teaspoon salt and black 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 remaining 1/4 teaspoon each salt and black 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 minutes or until golden brown, turning once. Serve scallops over bean mixture garnished with chives, if desired.
Approximate nutritional values per serving:
397 Calories, 26g Fat (4g Saturated), 10mg Cholesterol,
502mg Sodium, 31g Carbohydrates, 8g Fiber, 13g Protein