Pan-Seared Scallops With Southwestern Rice Salad

Name: Pan-Seared Scallops With Southwestern Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime; 2 teaspoons olive oil, divided; 1 teaspoon chili powder, divided; 1/2 teaspoon salt, divided; 1 (15-ounce) can low-sodium black beans, rinsed and drained; 1 (11-ounce) can corn, drained; 1 cup grape tomatoes, halved; 1/2 cup chopped scallions; 2 tablespoons chopped fresh cilantro; 3 cups cooked brown rice; 1 pound dry scallops (about 16)

Servings: persons

1 lime
2 teaspoons olive oil, divided
1 teaspoon chili powder, divided
1/2 teaspoon salt, divided
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (11-ounce) can corn, drained
1 cup grape tomatoes, halved
1/2 cup chopped scallions
2 tablespoons chopped fresh cilantro
3 cups cooked brown rice
1 pound dry scallops (about 16)

1
Squeeze juice from half the lime into a large bowl; add 1 teaspoon olive oil, 1/2 teaspoon chili powder, and 1/4 teaspoon salt; stir well with a whisk. Add beans, corn, tomato, scallions, and cilantro; toss gently to combine. Stir in cooked rice, and toss until thoroughly combined. Cover loosely, and keep warm.
2
Combine remaining 1 teaspoon olive oil, remaining 1/2 teaspoon chili powder, and remaining 1/4 teaspoon salt in a large bowl. Pat scallops dry with a paper towel, and add to oil mixture, tossing until thoroughly coated. Squeeze 2 teaspoons juice from remaining lime half into a small bowl, and set aside.
3
Heat a large nonstick skillet over medium-high heat. Arrange scallops in pan, flat sides down (make sure they aren't touching or they will steam, not sear properly). Cook 23 minutes on each side until lightly browned and opaque in the center. Drizzle scallops with reserved lime juice, and toss gently to coat. Divide rice mixture evenly among 4 serving dishes, and top each serving with 4 scallops. Serve immediately.

596

kcal

Calories

Fat

126

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 lime, 2 teaspoons olive oil, divided, 1 teaspoon chili powder, divided, 1/2 teaspoon salt, divided, and more.

Yes, Pan-Seared Scallops With Southwestern Rice Salad 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!