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Low Fat Chili Scallops with Black Bean Salsa
1 can (15 to 19 ounces) black beans, rinsed and drained
1 can (15 1/4 to 16 ounces) whole-kernel corn, drained
1/4 cup finely chopped red onion
1/4 cup loosely packed fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 pound sea scallops
1 tablespoon chili powder
1 teaspoon sugar
2 teaspoons vegetable oil
cilantro leaves and hot red chiles for garnish
lime wedges (optional)
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. Serve with lime wedges if you like.
Makes 4 servings.
Calories.....290.....Fat......5 g.....Carbs.....40 g.....Fiber.....5.1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
