Chili Scallops With Black Bean Salsa
|Black beans||1 Can (10 oz), rinsed and drained|
|Whole kernel corn||1 Can (10 oz), drained|
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Fresh cilantro leaves||1⁄4 Cup (4 tbs), loosely packed , chopped|
|Fresh lime juice||2 Tablespoon|
|Sea scallops||1 Pound|
|Chili powder||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Cilantro leaves||1 Teaspoon (For Garnish)|
|Red hot chili pepper||2 (For Garnish)|
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.