1 tsp Caribbean jerk seasoning
12 sea scallops (1 oz each), preferably dry caught
2 Tbsp canola oil
1 can (14½ oz) no-salt-added black beans, rinsed and drained
1 medium tomato, chopped
¾ c chopped red bell pepper (about 1 medium)
½ medium red onion, finely chopped
1 small jalapeño pepper, finely chopped (wear plastic gloves when handling)
1 c cubed mango
¼ tsp ground cumin
1 Tbsp chopped cilantro
2 Tbsp lime juice
4 lime wedges
1/8 tsp salt
freshly ground black pepper
Place the scallops on a work surface. Pat dry. Dust with the jerk seasoning and toss to coat evenly. Set aside.
In a medium bowl, combine the beans, tomato, bell pepper, onion, jalapeño pepper, mango, cumin, cilantro, lime juice, 1 Tbsp of the canola oil, and salt and pepper to taste. Mix well to combine. Let stand to blend flavors.
Meanwhile, heat a skillet over medium-high heat. Add the remaining 1 Tbsp of canola oil and heat for 1 minute. Add the scallops to the skillet. Cook for 1 to 2 minutes on each side, 2 to 4 minutes total, until well browned all over and opaque in the center. Remove to a plate.
Spoon the salsa onto 4 dinner plates. Top with the scallops. Place a lime wedge on each plate.
- Saturated fat
- 427.1 mg
- 723.2 mg
- Vitamin D(IU)