Spicy Scallop Salad With Black Beans and Mango |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Bay Scallops draped across a mound of black beans, corn, mangoes and red onion. From the Daily Press Newpspaper in Newport News, VA Ingredients:
2 (15 ounce) cans black beans, drained and rinsed |
2 medium mangoes, peeled and diced |
1/2 medium red onion, minced |
4 green onions, thinly sliced |
4 garlic cloves, minced |
1 1/2 cups corn, fresh, cooked, kernels sliced off the cob |
1 lb bay scallops or 1/2 lb sea scallops |
salt and pepper |
2 tablespoons butter |
12 ounces greens, field (or coarsely chopped romaine lettuce) |
6 tablespoons extra virgin olive oil |
6 tablespoons red wine vinegar |
4 tablespoons lime juice, freshly squeezed |
1 -2 jalapeno pepper, coarsely chopped (remove ribs for less heat) |
2 garlic cloves, halved |
1 teaspoon dijon mustard |
1/4-1/2 teaspoon honey |
fresh ground black pepper |
1 pinch ground cumin |
1 pinch sea salt |
3 tablespoons cilantro, fresh, minced |
Directions:
1. Combine the black beans, mango, red onion, green onion, garlic, and corn. Toss with Cilantro-Lime Vinaigrette (recipe follows).
2. Pat the scallops dry and season with salt and pepper.
3. Melt the butter over medium-high heat in a nonstick pan. Add the scallops in batches to avoid overcrowding. Cook, flipping once, until just cooked through, about 1 to 2 minutes per side. Do Not Overcook!
4. On a large shallow platter, place the greens or lettuce. Top with the bean mixture, then place scallops on top. Garnish with additional minced cilantro, if desired.
5. For Dressing:.
6. Put evoo, red wine vinegar, lime juice, jalapeno peppers, garlic, dijon mustard, honey, black pepper, cumin, and sea salt into a blender, puree until smooth. Stir in cilantro, taste and adjust seasoning as necessary. If not using right away, shake before serving.
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