Basic information

Name:
Scallops & black beans
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Garlic cloves; minced
15 oz
 Canned black beans
15 oz
 Baby corn
1/4 c
 Salsa
1/2 
 Fresh lime; juice only
1 1/2 lb
 Scallops
1 small
 Zucchini
1 Tbs
 Olive oil, divided
 Onion
 Green bell pepper
 Red bell pepper
 
 Salt
 
 Black pepper; fresh ground



Instructions:

Preparation time = 30 minutes Cut onion in half lengthwise ans sliver. Julienne peppers and zucchini. Cut scallops into thirds. Drain and rinse canned beans and baby corn. 1. Preheat oven to 500F. Combine onion and bell peppers in shallow baking dish. Toss with 2 TS oil. Roast for about 20 minutes, until vegetables are browned. Set aside.
2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron skillet over medium-high heat. Add scallops and garlic and saut‚ for about 5 minutes. 3. Add zucchini and lime juice and saut‚ for another 2 minutes. 4. Add black beans, baby corn, salsa and roasted peppers and onions. Continue to cook just long enough to heat through. Add salt and pepper to taste. Serve hot. Pass extra salsa at the table.

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