Pan-Seared Scallops with Southwestern Rice Salad

Jim Bathie
For an extra metabolism boost, feel free to add a kick of hot sauce, cayenne, jalapenos, or chilies to this dish.

Yield:

4 servings

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 420
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 2 g
Protein 29 g
Carbohydrate 63 g
Fiber 8 g
Cholesterol 40 mg
Sodium 790 mg
3 g

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)

Preparation

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 aren�t 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.

Note:

The CarbLovers Diet

July 2010