Seared Scallops with Black Bean Relish
Active Time: 40 minutes
Total Time: 40 minutes • Serves: 4
1/3 cup grapeseed oil, divided
2 garlic cloves, minced, divided
12 jumbo sea scallops, thawed if necessary, patted dry
1 can (15 ounces) black beans, drained and rinsed
1 ear of corn, silk and husk removed, kernels cut from cob or 1 cup Schnucks frozen whole kernel corn, thawed
1/4 cup drained and chopped roasted red peppers
1/4 cup finely chopped red onion
1-1/2 tablespoons chopped fresh cilantro leaves
1/2 jalapeño chile pepper, finely chopped (about 1 tablespoon)
2 tablespoons distilled white vinegar
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 ripe California Avocado, peeled, pitted and chopped
fresh chives for garnish (optional)
1. From limes, squeeze 3 tablespoons juice. In small bowl, with whisk, stir 2 tablespoons oil, 1 teaspoon garlic and 1 tablespoon lime juice. Remove small tough muscle on side of scallops, if necessary. Place scallops in large zip-tight plastic bag; pour lime juice mixture into bag. Seal bag, pressing out excess air; let stand 10 minutes.
2. Meanwhile, in medium bowl, combine beans, corn, red peppers, onion, cilantro, jalapeño and remaining garlic. In small bowl, with whisk, stir vinegar, 1/4 teaspoon each salt and 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 pepper. In 12-inch skillet, heat remaining oil over medium-high heat until very hot but not smoking. In 2 batches, cook scallops 4 to 6 minutes or until golden brown, opaque in center and internal temperature reaches 145°F, turning once halfway through cooking. Serve scallops over Black Bean Relish garnished with chives, if desired.
Each serving: about 394 calories, 25 g total fat (3 g saturated), 10 mg cholesterol, 863 mg sodium, 33 g carbohydrate, 9 g fiber, 3 g sugars, 13 g protein
Using oil with a high smoke point, such as grapeseed oil, is best for this recipe. The smoke point refers to the temperature at which a cooking fat or oil begins to break down. Canola or vegetable oil are other suitable oils to use for this recipe.