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Prep Time:10 minutes, Cook Time: 25 minutes, Serves 4 1/4 cup fresh lime juice zest of 1 lime 1 tsp cumin 1 tsp chili powder 1 tsp salt 1/2 cup olive oil 1 (15 oz) can black beans, drained & rinsed 2 cups corn, thawed 1 small red onion, diced 1 cup jicama, peeled and diced 1/2 red bell pepper, finely chopped 1 bunch green onions, diagonally sliced jalapeno, seeded & finely chopped (to taste) 2 Tbsp butter 1 clove garlic, minced 1 lb “dry” sea scallops (available in our seafood department) lime wedges for garnish In a bowl, whisk together the lime, zest, cumin, chili powder, salt and oil. Add beans, corn, onion, jicama, red pepper, green onions and jalapeno to the dressing. Toss evenly, cover and refrigerate. In a grill or sauté pan, heat butter over medium heat. Add garlic, cook for 30 seconds- don’t let the garlic burn. Add the scallops and sear for about 3 minutes per side. Place 1 cup of salad on each plate and top with scallops and a wedge of lime. |
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