Seared Scallops with Black Bean Relish | Schnucks
Seared Scallops with Black Bean Relish Seared Scallops with Black Bean Relish

Black bean relish makes anything more delicious, especially seared scallops.

40 M 4

Seared Scallops with Black Bean Relish

Seafood

Black bean relish makes anything more delicious, especially seared scallops.

40 M

4

Black bean relish makes anything more delicious, especially seared scallops.

Ingredients

  • 3 limes
  • ⅓ cup grapeseed oil, divided
  • 2 garlic cloves, minced and divided
  • 12 jumbo sea scallops, thawed and patted dry
  • (1) 15 oz can 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
  • ¼ cup roasted red peppers, drained and chopped
  • ¼ cup red onion, finely chopped
  • 1½ tbsp fresh cilantro leaves, chopped
  • 2 tbsp distilled white vinegar
  • ½ jalapeño chile pepper, finely chopped
  • ½ tsp salt, divided
  • ½ tsp ground black pepper, divided
  • 1 ripe California avocado, peeled, pitted and chopped
  • Fresh chives to garnish

Instructions

  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.
  3. In small bowl, with whisk, stir vinegar, ¼ teaspoon each salt and pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice.
  4. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. Cover and refrigerate until ready to serve.
  5. Remove scallops from marinade; discard marinade. Sprinkle scallops with remaining ¼ teaspoon each salt and pepper. In 12" skillet, heat remaining oil over medium-high heat until very hot but not smoking.
  6. In 2 batches, cook scallops 4-6 minutes or until golden brown, opaque in center and internal temperature reaches 145°F, turning once halfway through cooking.
  7. Serve scallops over Black Bean Relish garnished with chives, if desire

COOK’S WISDOM

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.

Nutrition Facts

394 Calories Per Serving

FAT: 25G

SATURATED FAT: 3G

CHOLESTEROL: 10MG

SODIUM: 863MG

CARBOHYDRATES: 33G

FIBER: 9G

SUGARS: 3G

PROTEIN: 13G

X