Chili Scallops With Black-Bean Salsa Recipe

Name: Chili Scallops With Black-Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 (15 1/4 ounce) can whole kernel corn, drained; ¼ cup finely chopped red onion; ¼ cup loosely packed fresh cilantro leaves, chopped; 2 tablespoons fresh lime juice; ½ teaspoon salt; 1 lb sea scallops; 1 tablespoon chili powder; 1 teaspoon sugar; 2 teaspoons vegetable oil; cilantro leaf (to garnish); hot red chili pepper (to garnish); lime wedge (optional)

Servings: persons

1 (15 ounce) can black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
¼ cup finely chopped red onion
¼ cup loosely packed fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
½ teaspoon salt
1 lb sea scallops
1 tablespoon chili powder
1 teaspoon sugar
2 teaspoons vegetable oil
cilantro leaf (to garnish)
hot red chili pepper (to garnish)
lime wedge (optional)

1
In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1/4 teaspoon salt.
2
Set black-bean salsa aside.
3
Rinse scallops with cold running water to remove sand from crevices; pat dry with paper towels.
4
In medium bowl, mix chili powder, sugar, and remaining 1/4 teaspoon salt; add scallops, tossing to coat.
5
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
6
Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
7
Arrange black-bean salsa and scallops on 4 dinner plates; garnish with cilantro leaves and red chiles.
8
Serve with lime wedges if you like.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (15 ounce) can black beans, rinsed and drained, 1 (15 1/4 ounce) can whole kernel corn, drained, ¼ cup finely chopped red onion, ¼ cup loosely packed fresh cilantro leaves, chopped, and more.

Yes, Chili Scallops With Black-Bean Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili Scallops With Black-Bean Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions