Pan-Seared Scallops with Southwestern Rice Salad

Pan-Seared Scallops with Southwestern Rice Salad
Photo by Jim Bathie

Ingredients

  • ½ teaspoon salt, divided
  • ½ cup chopped scallions
  • 3 cups cooked brown rice
  • 1 teaspoon chili powder, divided
  • 2 tablespoons chopped fresh cilantro
  • 1 lime
  • 1 can corn, drained
  • + 7 more ingredients
    • 1 can black beans, rinsed and drained
    • 2 teaspoons olive oil, divided
    • 1 pound dry scallops (about 16)
    • 1 cup grape tomatoes, halved
    • 2 tablespoons chopped fresh cilantro
    • ½ cup chopped scallions
    • 1 lime

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 l...

View full recipe at My Recipes

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