Grilla Rays Chili Scallops With Black-Bean Salsa

September 13, 2011

-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.