Chili Scallops With Black-Bean Salsa

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 14 cup finely chopped red onion
• 14 cup loosely packed fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice
• 12 teaspoon salt
• 1 lb sea scallops
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 2 teaspoons vegetable oil
• cilantro leaf (to garnish)
• hot red chili pepper (to garnish)
• lime wedge (optional)

1. In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1/4 teaspoon salt.
2. Set black-bean salsa aside.
3. Rinse scallops with cold running water to remove sand from crevices; pat dry with paper towels.
4. In medium bowl, mix chili powder, sugar, and remaining 1/4 teaspoon salt; add scallops, tossing to coat.
5. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
6. Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
7. Arrange black-bean salsa and scallops on 4 dinner plates; garnish with cilantro leaves and red chiles.
8. Serve with lime wedges if you like.
9. Makes 4 servings.

black beans, whole kernel corn, red onion, cilantro, lime juice, salt, scallops, chili powder, sugar, vegetable oil, cilantro, hot red chili pepper, lime

Taken from www.food.com/recipe/chili-scallops-with-black-bean-salsa-69306 (may not work)