Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 <=0 minutes
Cut onion in half lengthwise and sliver. Julienne peppers and zucchini.
Cut scallops into thirds.
Drain and rinse canned beans and baby corn.
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.
Heat remaining 1 TS oil in large nonstick skillet or cast-iron skillet
over medium-high heat. Add scallops and garlic and saute for about 5
minutes.
Add zucchini and lime juice and saute for another 2 minutes.
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.
