Scallops with Black Beans

Kitchen Tested
  • Yield 6 servings

These low-fat scallops have a wonderful Southwestern flair and would be great tossed with pasta.


1 1/2 pounds sea scallops
1 1/2 teaspoons olive oil
1 teaspoon ground cumin, divided
1/2 teaspoon minced garlic
dash cayenne pepper
1 bunch green onions, chopped
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon balsamic vinegar


  1. Place scallops in a shallow dish.  Combine olive oil, 1/2 teaspoon cumin, garlic and cayenne; drizzle over scallops and toss gently.  Cover; marinate in refrigerator 30 minutes, stirring occasionally.
  2. Coat a large nonstick skillet with cooking spray; place over heat until hot.  Add scallops, discarding marinade and onion; cook over medium-high heat until scallops are done; opaque in color.  Stir in black beans and remaining 1/2 teaspoon cumin; saute until thoroughly heated.  Remove from heat; stir in vinegar and serve.



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