Pan-Seared Scallops with Southwestern Rice Salad
You can never have too many main course recipes, so give Pan-Seared Scallops with Southwestern Rice Salad a try. This recipe serves 4. One portion of this dish contains roughly 26g of protein, 5g of fat, and a total of 423 calories. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of scallions, olive oil, scallops, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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.
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.
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 arent 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.