Grilla Rays Chili Scallops With Black-Bean Salsa

-1 can (15 to 19 ounces) black beans, rinsed and drained
-1 can (15 1/4 to 16 ounces) whole-kernel corn, drained
-1/4 cup finely chopped red onion
-1/4 cup loosely packed fresh cilantro leaves, chopped
-2 tablespoons fresh lime juice
-1/2 teaspoon salt
-1 pound sea scallops
-1 tablespoon chili powder
-1 teaspoon sugar
-2 teaspoons vegetable oil
-Cilantro leaves and hot red chilies for garnish
-Lime wedges (optional)

In large bowl, mix black beans, corn, onion, chopped cilantro, limejuice, and 1/4-teaspoon salt. Set black-bean salsa aside. Rinse scallops with cold running water to remove sand from crevices pat dry with paper towels. In medium bowl, mix chili powder, sugar, and remaining 1/4-teaspoon salt add scallops, tossing to coat. Spray or rub your favorite non-stick oil on your pre-heated Hasty-Bake grill around 350 degrees. Grill scallops 3 to 6 minutes until they are lightly browned on the outside and turn opaque throughout, turning once. Arrange black-bean salsa and scallops on dinner plates garnish with cilantro leaves and red chilies. Serve with lime wedges if you like.

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