Scallops & Black Beans
Description
This Mexican main features Onion, Bell pepper, Bell pepper, Olive oil, divided. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt Black pepper; fresh ground
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Julienne peppers and zucchini. Cut scallops into thirds. Drain and rinse canned beans and baby corn. 1. Preheat oven to 500F (260&# 194;°C). 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. 2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron skillet over medium-high heat. Add scallops and garlic and saut for about 5 minutes. 3. Add zucchini and lime juice and saut for another 2 minutes. 4. 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
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1040.4kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 2.0g10%
- Cholesterol 59.6mg20%
- Sodium 1099.9mg46%
- Total Carbohydrate 179.7g60%
- Dietary Fiber 44.2g177%
- Sugars 26.8g
- Protein 69.6g140%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, baby, baking, beans, bell, black, canned, cloves, corn, divided, juice, lime, main, mexican, minced, oil, olive, onion, only, pepper
