33
ingredients, continued:
1 teaspoon chopped fresh cilantro
Salt and pepper
Scallops
32 scallops
2 teaspoons bay seasoning
Pinch or two of chipotle powder
Arugula for presentation
directions:
In a large bowl, whisk olive oil, rice wine vinegar, lime
juice, cumin and garlic to make dressing. Add all remaining
salsa ingredients to the bowl and toss gently to coat. Clean
scallops and detach side muscle, if necessary. Spray medium
skillet with non-stick cooking spray and heat the skillet over
high heat until very hot. Sprinkle scallops evenly with bay
seasoning and chipotle powder. Cook scallops 3-4 minutes
on one side until evenly browned. Turn off heat, flip
scallops over and cover. Allow scallops to rest 3-4 minutes.
Be sure not to overcook. Serve on a bed of arugula, topped
with mango, avocado and black bean salsa.
Contributed by Lisa Mays from Wine with Lisa
smoky pan-seared
scallops with mango,
avocado and black
bean salsa
Makes 8 servings
Prep time: 10 minutes
Cooking time: 4 minutes
ingredients:
Salsa
½ cup olive oil
¼ cup rice wine vinegar
Juice of 1 lime
1 teaspoon cumin
1 teaspoon minced fresh garlic
1 (12-ounce) can black beans, drained and rinsed
2 ripe mangos, peeled, pitted and diced
½ cup diced red bell pepper
1 ripe avocado, diced
½ cup diced red onion
1 teaspoon chopped fresh chives
