Pan-Seared Scallops with Southwestern Rice Salad

Name: Pan-Seared Scallops with Southwestern Rice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams low-sodium black beans, rinsed and drained; 312 grams corn, drained; 1 teaspoon chili powder, divided; 710 milliliters cooked brown rice; 2 Tbsps chopped fresh cilantro; 237 milliliters grape tomatoes, halved; 1 lime; 2 teaspoons olive oil, divided; 1 teaspoons salt, divided; 118 milliliters chopped scallions; 454 grams dry scallops (about 16)

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 around 26g of protein, 5g of fat, and a total of 431 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of scallions, lime, scallops, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

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 salt; stir well with a whisk.

Ingredients you will need

Chili Powder

Olive Oil

Juice

Lime

Salt

Equipment you will use

Whisk

Bowl

Add beans, corn, tomato, scallions, and cilantro; toss gently to combine. Stir in cooked rice, and toss until thoroughly combined. Cover loosely, and keep warm.

Ingredients you will need

Cooked Rice

Green Onions

Cilantro

Tomato

Beans

Corn

Combine remaining 1 teaspoon olive oil, remaining 1/2 teaspoon chili powder, and remaining 1/4 teaspoon salt in a large bowl. Pat scallops dry with a paper towel, and add to oil mixture, tossing until thoroughly coated. Squeeze 2 teaspoons juice from remaining lime half into a small bowl, and set aside.

Ingredients you will need

Chili Powder

Olive Oil

Scallops

Juice

Lime

Salt

Cooking Oil

Equipment you will use

Paper Towels

Bowl

Heat a large nonstick skillet over medium-high heat. Arrange scallops in pan, flat sides down (make sure they aren't touching or they will steam, not sear properly). Cook 23 minutes on each side until lightly browned and opaque in the center.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Drizzle scallops with reserved lime juice, and toss gently to coat. Divide rice mixture evenly among 4 serving dishes, and top each serving with 4 scallops.

Ingredients you will need

Lime Juice

Scallops

Rice

Serve immediately.

Equipment

Ingredients

Servings:

425grams

low-sodium black beans, rinsed and drained 312grams

corn, drained 1teaspoon

chili powder, divided 710milliliters

cooked brown rice 2Tbsps

chopped fresh cilantro 237milliliters

grape tomatoes, halved 1

lime 2teaspoons

olive oil, divided 1teaspoons

salt, divided 118milliliters

chopped scallions 454grams

dry scallops (about 16)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.