Page 102 - One-Dish Meals

Chili Scallops with

Black-Bean Salsa

A light dusting of spices makes tender sea scallops taste really special. The
flavorful salsa can also be served as a side dish with grilled beef or chicken.
P R E P 15 minutes C O O K 3 minutes M A K E S 4 main-dish servings

1 can (15 to 19 ounces) black beans, 1 pound sea scallops
rinsed and drained
1 tablespoon chili powder
1
1 can (15 ⁄4 to 16 ounces) whole-
1 teaspoon sugar
kernel corn, drained
2 teaspoons vegetable oil
1 ⁄4 cup finely chopped red onion
cilantro leaves and hot red chiles
1 ⁄4 cup loosely packed fresh cilantro
for garnish
leaves, chopped
lime wedges (optional)
2 tablespoons fresh lime juice
1 ⁄2 teaspoon salt
1. In large bowl, mix black beans, corn, onion, chopped cilantro, lime
juice, and ⁄4 teaspoon salt. Set black-bean salsa aside.
1
2. 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 ⁄4 teaspoon salt; add scallops, tossing to coat.
1
3. 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.

4. Arrange black-bean salsa and scallops on 4 dinner plates and garnish
with cilantro leaves and red chiles. Serve with lime wedges if you like.
E A C H S E R V I N G About 290 calories | 31 g protein | 40 g carbohydrate |
5g total fat (1 g saturated) | 38 mg cholesterol | 1,005 mg sodium.

102 Stir-Fries & Skillet Suppers