Scallops & black beans
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Scallops & black beans
  Scallops    Beans    Seafood    Mexican  
Last updated 6/12/2012 1:22:22 AM. Recipe ID 54962. Report a problem with this recipe.
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      Title: Scallops & black beans
 Categories: Seafood, Main dish, Mexican
      Yield: 4 Servings
 
      1    Onion
      1    Green bell pepper
      1    Red bell pepper
      1 tb Olive oil, divided
  1 1/2 lb Scallops
      2    Garlic cloves; minced
      1 sm Zucchini
    1/2    Fresh lime; juice only
     15 oz Canned black beans
     15 oz Baby corn
    1/4 c  Salsa
           Salt
           Black pepper; fresh ground
 
  Preparation time = 30 minutes Cut onion in half lengthwise ans sliver.
  Julienne peppers and zucchini. Cut scallops into thirds. Drain and
  rinse canned beans and baby corn. 1. Preheat oven to 500F. Combine
  onion and bell peppers in shallow baking dish. Toss with 2 TS oil.
  Roast for about 20 minutes, until vegetables are browned. Set aside.
  2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron
  skillet over medium-high heat. Add scallops and garlic and sauté for
  about 5 minutes. 3. Add zucchini and lime juice and sauté for another
  2 minutes. 4. Add black beans, baby corn, salsa and roasted peppers
  and onions. Continue to cook just long enough to heat through. Add
  salt and pepper to taste. Serve hot. Pass extra salsa at the table.
 




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Recipe ID 54962 (Apr 03, 2005)

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