Pan Seared Sea Scallops
Come with me to the sea of love, as in, you'll love these divine sea scallops. With fresh vegetables and spices, it's bursting with flavor.
Ingredients
- 1 cup(s) cooked black beanst
- 1 1/2 cup(s) corn
- 8 Roma tomatoes, seeded and diced
- 2 limes, juice of
- 2 tablespoon(s) olive oil
- 1 garlic clove, minced
- 2 medium jalapenos, seeded and minced
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
- 20 sea scallops
- 1 tablespoon(s) Oil for sauteing or as much as desired
Instructions
- In a bowl, combine all ingredients except scallops and saute oil.
- Let sit at least 30 minutes so flavors may come together.
- Heat oil in a saute pan until the oil is hot, but not smoking.
- Add scallops to pan and sear for about 1 minutes, until nicely brown.
- Turn scallops over and cook another minute.
- Drain scallops on paper towels.
- Make mounds of salsa on four plates; position five scallops around each mound.
Nutrition
Calories: 1613.5kcalCarbohydrates: 144.06gProtein: 155.35gFat: 53.31gSaturated Fat: 5.51gCholesterol: 233.33mgSodium: 1796.67mgFiber: 30.92gSugar: 27.18g
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