Recipe Description

Seared Caribbean scallops with black bean salsa.

Ingredients & Instructions

Scallops:
12 sea scallops (1 ounce each), preferably dry caught
1 teaspoon Karlsburger Caribbean Jerk Seasoning
1 tablespoon canola oil

Salsa:
1 can (14 ½ ounces) no-salt-added black beans, rinsed and drained
1 medium tomato, chopped
¾ cup chopped red bell pepper (about 1 medium)
½ medium red onion, finely chopped
1 small jalapeno pepper, finely chopped (wear plastic gloves when handing)
1 cup cubed mango
4 teaspoon ground cumin
1 tablespoon chopped cilantro
2 tablespoons lime juice
1 tablespoon canola oil
1/8 teaspoon salt
Freshly ground black pepper
4 lime wedges

1.To make the scallops: Place the scallops on a work surface. Pat dry. Dust with Karlsburger Caribbean Jerk Seasoning and toss to coat evenly. Set aside.

2.To make the salsa: combine the beans, tomato, bell pepper, onion, jalapeno pepper, mango, cumin, cilantro, lime juice, canola oil, and salt and pepper to taste in a medium bowl, mixing well to combine. Let stand to blend flavors.

3.Meanwhile, heat a skillet over medium-high heat. Add the oil and heat for 1 minute. Add the scallops to the skillet. Cook for 1 to 2 minutes on each side, until well browned all over and opaque in the center. Remove to a plate.

4.Spoon the salsa on 4 dinner plates. Top with the scallops. Place a lime wedge on each plate.