You are here: Home » Recipes » Scallops with Black Beans 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. PrintEmail Ingredients 1 1/2 pounds sea scallops1 1/2 teaspoons olive oil1 teaspoon ground cumin, divided1/2 teaspoon minced garlic dash cayenne pepper1 bunch green onions, chopped1 (15-ounce) can black beans, drained and rinsed1 teaspoon balsamic vinegar Instructions 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. 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.