Scallops & Black Beans Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Onion,
1: Green bell pepper,
1: Red bell pepper,
1 tbsp: Olive oil, divided
1 1/2 lbs: Scallops,
2: Garlic cloves, minced
1 small: Zucchini,
1/2: Fresh lime, juice only
15 ounce: Canned black beans,
15 ounce: Baby corn,
1/4 cup: Salsa,
Salt,
Black pepper, fresh ground
Directions:
Preparation time = 30 minutes Cut onion in half lengthwise ans sliver.
Julienne peppers and zucchini. Cut scallops into thirds. Drain and
rinse canned beans and baby corn. 1. Preheat oven to 500F. Combine
onion and bell peppers in shallow baking dish. Toss with 2 TS oil.
Roast for about 20 minutes, until vegetables are browned. Set aside.
2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron
skillet over medium-high heat. Add scallops and garlic and saut
for
about 5 minutes. 3. Add zucchini and lime juice and saut
for another
2 minutes. 4. Add black beans, baby corn, salsa and roasted peppers
and onions. Continue to cook just long enough to heat through. Add
salt and pepper to taste. Serve hot. Pass extra salsa at the table.
Source from luhu.jp
Julienne peppers and zucchini. Cut scallops into thirds. Drain and
rinse canned beans and baby corn. 1. Preheat oven to 500F. Combine
onion and bell peppers in shallow baking dish. Toss with 2 TS oil.
Roast for about 20 minutes, until vegetables are browned. Set aside.
2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron
skillet over medium-high heat. Add scallops and garlic and saut
for
about 5 minutes. 3. Add zucchini and lime juice and saut
for another
2 minutes. 4. Add black beans, baby corn, salsa and roasted peppers
and onions. Continue to cook just long enough to heat through. Add
salt and pepper to taste. Serve hot. Pass extra salsa at the table.
Source from luhu.jp