Chili Scallops with Black Bean Salsa
Elevate your dinner game with these vibrant Chili Scallops with Black Bean Salsa—a dish that beautifully combines bold spices with fresh, zesty flavors. Tender sea scallops are seared to golden perfection, seasoned with a smoky blend of chili powder and paprika, and paired with a refreshing salsa made from black beans, sweet corn, crisp red bell pepper, and a splash of tangy lime juice. The optional kick of jalapeño adds just the right amount of heat, making this recipe a standout for fans of lively, Southwestern-inspired cuisine. Ready in just 25 minutes, this restaurant-quality meal is perfect for weeknights yet elegant enough for entertaining. Serve it as a complete dish or alongside a simple salad to let these bold flavors take center stage.
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup black beans (cooked or canned, drained and rinsed)
- 0.5 cup corn kernels (fresh or frozen, thawed)
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 piece jalapeño, finely chopped (optional)
- 0.5 teaspoons ground cumin
- 1 clove garlic, minced
Instructions
Pat the scallops dry with a paper towel to remove excess moisture. This step helps achieve a good sear.
In a small bowl, mix the chili powder, smoked paprika, salt, and black pepper.
Season both sides of the scallops evenly with the spice mixture. Set aside while you prepare the salsa.
In a medium mixing bowl, combine the black beans, corn, red bell pepper, red onion, cilantro, lime juice, jalapeño (if using), cumin, and garlic. Mix well. Taste and adjust seasoning if needed with additional salt or lime juice.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
When the oil is hot, add half of the scallops to the pan in a single layer. Sear for 2-3 minutes per side, or until a golden crust forms and the scallops are cooked through but not rubbery.
Remove the scallops from the pan and set aside. Add the remaining 1 tablespoon of olive oil to the pan and repeat with the remaining scallops.
To serve, divide the black bean salsa among four plates, creating a bed for the scallops. Top each plate with three seared scallops.
Garnish with additional cilantro or a lime wedge, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 13.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
