Pan Seared Sea Scallops

Pan Seared Sea Scallops

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.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
1 cup cooked black beans
1 ½ cups corn
8 Roma tomatoes, seeded and diced
Juice from 2 limes
2 tbsp. olive oil
1 garlic clove, minced
2 medium jalapenos, seeded and minced
Salt and pepper, to taste
20 sea scallops
Oil for sautéing

Methods/steps
In a bowl, combine all ingredients except scallops and sauté oil. Let sit at least 30 minutes so flavors may come together. Heat oil in a sauté pan until the oil is hot, but not smoking. Add scallops to pan and sear for about 1 ½ 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.

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