Scallops with Black Beans

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 171
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 37mg
  • Sodium 404mg
  • Carbohydrate 13g
  • Fiber 4g
  • Protein 23g