Seared Scallops with Black Bean Relish

Instructions

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