Ok, next stop is Southwestern / Mexican style for our Food Play-1. You’ll have some left ofter black bean salad and salsa verde with this one so snack on them with some blue corn chips.

Ingredients

Scallops:
3 fresh day boat Scallops
extra virgin olive oil
sea salt and black pepper

Salsa Verde:
1/2 cup of tomatillos, finely chopped
1/2 jalapeno, seeded and finely chopped
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1/2 TBs. of honey
Juice of 1/2 lime
1/4 cup of fresh cilantro, chopped
1 tsp. of parsley, finely chopped

Black bean salad:
1 15.5 oz. can of black beans, drained and rinsed
1 cup of assorted colored peppers, chopped.
1 1/2 TBs. of chopped red onions
1 TBs. of Jalapeno, chopped. Deseed if you don’t want it to be too hot.
1 1/2 TBs. of garlic, minced
3 TBs. of cilantro, chopped

Lime vinaigrette:
3 TBs of lime juice
1/4 tsp. of honey
2 TBs. of peanut oil
3 TBs. of olive oil
sea salt and freshly ground black pepper to taste

Preparation

1. Combine the lime juice and honey into a small bowl. Whisk in the peanut and olive oil to emulsify.
2. Add the black bean salad in a large bowl. Toss and add the lime vinaigrette.
3. Heat a medium sauce pan over medium heat and add 2 TBs. of extra virgin olive oil.
4. Saute the tomatillo, jalapeno and onion until they’re brown, approx. 8-10 minutes. Add the garlic and saute for 1 minute.
5. Season to taste with the honey, lime, sea salt and freshly ground black pepper.
6. Add the cilantro and parsley.
7. Heat a medium saute pan over medium/high heat. Add 2 TBs. of extra virgin olive oil.
8. Season the scallops with sea salt and freshly ground black pepper. Saute each side for approximately 2 mins.

Plating

1. Spoon the black bean salad onto a plate.
2. Add a scallop.
3. Top the scallop with some salsa verde.

If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?