Pan-Seared Scallops With Southwestern Rice Salad Recipe

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

Servings: persons

3 cups cooked brown rice
1 lime
2 teaspoons olive oil, divided
1 teaspoon chili powder, divided
1/2 teaspoon salt, divided
1 can black beans, rinsed and drained
1 can corn, drained
1 cup grape tomatoes, halved
1/2 cup chopped scallions
2 tablespoons chopped fresh cilantro
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 of salt; stir well with a whisk. Add beans, corn, tomatoes, scallions, and cilantro; toss gently to combine. Stir in cooked rice, and toss until thoroughly combined. Cover loosely and keep warm while preparing scallops.
2
Combine remaining 1 teaspoon olive oil, 1/2 teaspoon chili powder, and 1/4 teaspoon salt in a large bowl. Pat scallops dry with a paper towel, and toss in the oil mixture until thoroughly coated. Squeeze 2 teaspoons juice from remaining lime half and set aside.
3
Heat a large nonstick skillet over medium-high heat. Place 1 scallop in center of pan. When scallop sizzles, arrange remaining scallops in pan, flat sides down (make sure they areni1/2t touching or they will steam, not sear properly). Cook 2 to 3 minutes on each side until lightly browned and opaque in the center. Drizzle scallops with lime juice, and toss gently to coat. Divide salad into 4 servings and top with 4 scallops each. Serve immediately.

760

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cups cooked brown rice, 1 lime, 2 teaspoons olive oil, divided, 1 teaspoon chili powder, 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.

Pan-Seared Scallops With Southwestern Rice Salad

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