Scallops Black Beans And Chilli Recipes

Steps:

• Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
• Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
• Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
• Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
• Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

Steps:

• Wash, trim, seed and thinly slice whole peppers.
• Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
• Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
• Mince the garlic; grate the ginger; wash, trim and slice scallions.
• Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
• Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.

Steps:

• Place scallops in shallow dish.
• Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
• Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
• Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
• Add bell pepper and sauté until tender.
• Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
• Remove from heat; stir in vinegar and keep warm.
• Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
• Coat grill rack with cooking spray; place over medium coals (300-350°F).
• Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
• Spoon black bean mixture evenly onto individual serving plates.
• Arrange grilled scallops evenly over black bean mixture.
• Serve immediately.

Steps:

• Cut carrots crosswise into 2 1/2-inch pieces. Remove strings from pea pods; stack and cut into thin julienne strips. Cut leek lengthwise in half and rinse carefully. Cut leek crosswise into 2-inch pieces; cut pieces lengthwise into thin julienne strips. If using sea scallops, cut in half.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add carrots, pea pods, leek and salt; stir-fry about 3 minutes or until carrots are crisp-tender. Remove vegetables from wok to serving platter; keep warm.
• Cool wok slightly. Respray and heat over medium-high heat until cooking spray starts to bubble. Add scallops; stir-fry about 2 minutes or until white in center. Stir in bean sauce. Stir scallop mixture into vegetables. Sprinkle with green onions and cilantro