Chili Scallops With Black Bean Salsa Recipes

CHILI SCALLOPS

Steps:

• Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
• Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

PECAN ENCRUSTED SCALLOPS WITH BLACK BEAN SALSA

Steps:

• Combine pecans and seasonings. Roll scallops into pecan mixture and set aside. Heat butter and oil in skillet on medium high heat. Saute scallops in oil, cooking 2-3 minutes on each side.
• Serve with Black Bean Salsa.
• For Black Bean Salsa, combine all ingredients, mixing well. Refrigerate at least 4 hours.

SCALLOPS WITH BLACK BEAN SAUCE

Steps:

• Cut carrots crosswise into 2 1/2-inch pieces. Remove strings from pea pods; stack and cut into thin julienne strips. Cut leek lengthwise in half and rinse carefully. Cut leek crosswise into 2-inch pieces; cut pieces lengthwise into thin julienne strips. If using sea scallops, cut in half.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add carrots, pea pods, leek and salt; stir-fry about 3 minutes or until carrots are crisp-tender. Remove vegetables from wok to serving platter; keep warm.
• Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add scallops; stir-fry about 2 minutes or until white in center. Stir in bean sauce. Stir scallop mixture into vegetables. Sprinkle with green onions and cilantro

CHILI, CORN, AND BLACK BEAN SALSA

Steps:

• Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

CHILI SCALLOPS WITH BLACK-BEAN SALSA

Steps:

• 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.