Seared Caribbean Scallops With Black Bean Salsa

By cprzybyl

CALORIES 222.5 CAL



FAT8 G



SATURATED FAT0.6 G



CHOLESTEROL28.1 MG



SODIUM516.1 MG



CARBOHYDRATES22.4 G



TOTAL SUGARS4.1 G



DIETARY FIBER5.3 G



PROTEIN18.1 G

Ingredients

• SALSA:
• 12 sea scallops (1 ounce each), preferably dry caught
• 1 teaspoon caribbean jerk seasoning
• 1 tablespoon canola oil
• 1 can (14 1/2 ounces) no-salt-added black beans, rinsed and drained
• 1 medium tomato, chopped
• 3/4 cup chopped red bell pepper (about 1 medium)
• 1/2 medium red onion, finely chopped
• 1 small jalapeno pepper, finely chopped (wear plastic gloves when handling)
• 1 cup cubed mango
• 1/4 teaspoon ground cumin
• 1 tablespoon chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 1/8 teaspoon salt
• freshly ground black pepper
• 4 lime wedges

Preparation

Step 1

1. To make the scallops: Place the scallops on a work surface. Pat dry. Dust with the jerk seasoning and toss to coat evenly. Set aside. 2. To make the salsa: Combine the beans, tomato, bell pepper, onion, jalapeno pepper, mango, cumin, cilantro, lime juice, canola oil, and salt and pepper to taste in a medium bowl, mixing well to combine. Let stand to blend flavors. 3. Meanwhile, heat a skillet over medium-high heat. Add the oil and heat for 1 minute. Add the scallops to the skillet. Cook for 1 to 2 minutes on each side, until well browned all over and opaque in the center. Remove to a plate. 4. Spoon the salsa onto 4 dinner plates. Top with the scallops. Place a lime wedge on each plate.