Seared Caribbean Scallops with Black Bean Salsa

4 Servings
222 Calories
8 grams fat
22 grams carbs
5 grams fiber
18 grams protein


12 sea scallops (1 ounce each), preferably dry caught
1 teaspoon caribbean jerk seasoning
1 tablespoon canola oil
1 can (14 1/2 ounces) no-salt-added black beans, rinsed and drained
1 medium tomato, chopped
3/4 cup chopped red bell pepper (about 1 medium)
1/2 medium red onion, finely chopped
1 small jalapeno pepper, finely chopped (wear plastic gloves when handling)
1 cup cubed mango
1/4 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

To make the scallops: Place the scallops on a work surface. Pat dry. Dust with the jerk seasoning and toss to coat evenly. Set aside.

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.

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

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

****Pair this with Caribbean Rice recipe*****