Spooky Scallops

• 1 baguette, sliced
• 3 tablespoons extra virgin olive oil
• 1 (227 g) containerspicy black bean dip
• 1 teaspoon grated lime rind, divided
• 1 tablespoon lime juice, divided
• 1 (454 g) bagfrozen large scallops, thawed
• 12 teaspoon chili powder
• 1 carrot, grated
• 2 tablespoons bread dipper seasoned with roasted with garlic and parmesan cheese

1. Brush baguette with some of the oil; Place on a baking sheet and toast in a 400F oven for about 10 minutes or until lightly golden; set aside.
2. In a bowl, stir together bean dip, half of the lime rind, and half of the lime juice; set aside.
3. Place scallops in a bowl and toss with remaining oil, remaining lime rind and remaining juice and chili powder.
4. heat large non-stick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm.
5. Set aside.
6. Spread bean dip mixture onto baguette slices.
7. Slice scallops in half horizontally and place on top of spread.
8. Toss carrot with bread dipper and place a small amount on top of each scallop before serving.

baguette, extra virgin olive oil, black bean, lime rind, lime juice, chili powder, carrot, bread dipper

Taken from www.food.com/recipe/spooky-scallops-396362 (may not work)