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Seared Scallops with Black Bean Relish

Black bean relish makes anything more delicious, especially seared scallops.

40 mins
4 Serving(s)
Seared Scallops with Black Bean Relish


  • 3 limes
  • 1/3 cup grapeseed oil, divided
  • 2 garlic cloves, minced and divided
  • 12 jumbo sea scallops, thawed and patted dry
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 ear of corn, silk and husk removed, kernels cut from cob or 1 cup Schnucks frozen whole kernel corn, thawed
  • 1/4 cup roasted red peppers, drained and chopped
  • 1/4 cup red onion, finely chopped
  • 1 1/2 tbsp. fresh cilantro leaves, chopped
  • 2 tbsp. distilled white vinegar
  • 1/2 jalapeño, finely chopped
  • 1/2 tsp. salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 1 ripe avocado, peeled, pitted and chopped
  • fresh chives, to garnish


  1. From limes, squeeze 3 tablespoons juice. In small bowl, with whisk, stir 2 tablespoons oil, 1 teaspoon garlic and 1 tablespoon lime juice. Remove small tough muscle on side of scallops, if necessary. Place scallops in large zip-tight plastic bag; pour lime juice mixture into bag. Seal bag, pressing out excess air; let stand 10 minutes.
  2. Meanwhile, in medium bowl, combine beans, corn, red peppers, onion, cilantro, jalapeño and remaining garlic.
  3. In small bowl, with whisk, stir vinegar, 1/4 teaspoon each salt and pepper, 2 tablespoons oil and remaining 2 tablespoons lime juice.
  4. Pour vinegar mixture over bean mixture and toss to combine; fold in avocado. Cover and refrigerate until ready to serve.
  5. Remove scallops from marinade; discard marinade. Sprinkle scallops with remaining 1/4 teaspoon each salt and pepper. In 12" skillet, heat remaining oil over medium-high heat until very hot but not smoking.
  6. In 2 batches, cook scallops 4-6 minutes or until golden brown, opaque in center and internal temperature reaches 145°F, turning once halfway through cooking.
  7. Serve scallops over Black Bean Relish garnished with chives, if desire


Using oil with a high smoke point, such as grapeseed oil, is best for this recipe. The smoke point refers to the temperature at which a cooking fat or oil begins to break down. Canola or vegetable oil are other suitable oils to use for this recipe.

      Nutrition Facts

      394 Calories Per ServingFat: 25gSaturated Fat: 3gCholesterol: 10mgSodium: 863mgCarbohydrates: 33gFiber: 9gSugars: 3gProtein: 13g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe