Black Bean Soup with Seared Scallops and Green Salsa

1. 1

   In a small saucepan over medium heat, warm the soup base, then whisk in enough water to reach your desired consistency.

2. 2

   Cook for a few minutes to heat the soup through, then decrease the heat to low, cover, and keep it hot while you make the topping.

3. 3

   Remove the stem from the serrano and scrape out the ribs and seeds, reserving the seeds.

4. 4

   Finely chop half the serrano, then transfer it to a small bowl.

5. 5

   Add the avocado, tomatillo, shallot, cilantro, lime zest and juice, and agave nectar; stir to combine.

6. 6

   Taste, and if you want the salsa spicier, add some of the serrano seeds and/or the other half of the serrano, finely chopped.

7. 7

   Remove the large side muscles from the scallops.

8. 8

   Then, unless theyre dry-packed scallops, rinse them and thoroughly pat dry.

9. 9

   Season the scallops with salt on each side.

10. 10

    Pour the oil into a medium skillet over medium-high heat.

11. 11

    When it starts to shimmer, add the scallops, making sure they arent touching each other.

12. 12

    Sear until they have a 1/4-inch-deep golden crust, 1 to 2 minutes.

13. 13

    Turn them over and sear on the other side for another minute or so.

14. 14

    They should still be slightly springy to the touch, and you should be able to tell on the sides that the middle is still slightly translucent.

15. 15

    Transfer them to a plate.

16. 16

    Ladle the soup into a wide, shallow bowl, top with the salsa and then the scallops, and eat.

* Per serving · 4 servings · Values may vary.