Pan-Seared Scallops with Southwestern Rice Salad

Ingredients

• 1 can black beans rinsed drained
• 1 can corn drained
• 1 teaspoon chili powder divided
• 3 cups brown rice cooked
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup grape tomatoes halved
• 1  lime 
• 2 teaspoons olive oil divided
• 0.5 teaspoon salt divided
• 0.5 cup spring onion chopped
• 1 pound scallops dry ( 16)

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Squeeze juice from half the lime into a large bowl; add 1 teaspoon olive oil, 1/2 teaspoon chili powder and 1/4 teaspoon of salt; stir well with a whisk.
2. Add beans, corn, tomatoes, scallions, and cilantro; toss gently to combine. Stir in cooked rice, and toss until thoroughly combined. Cover loosely and keep warm while preparing scallops.
3. Combine remaining 1 teaspoon olive oil, 1/2 teaspoon chili powder, and 1/4 teaspoon salt in a large bowl. Pat scallops dry with a paper towel, and toss in the oil mixture until thoroughly coated. Squeeze 2 teaspoons juice from remaining lime half and set aside.
4. Heat a large nonstick skillet over medium-high heat.
5. Place 1 scallop in center of pan. When scallop sizzles, arrange remaining scallops in pan, flat sides down (make sure they arent touching or they will steam, not sear properly). Cook 2 to 3 minutes on each side until lightly browned and opaque in the center.
6. Drizzle scallops with lime juice, and toss gently to coat. Divide salad into 4 servings and top with 4 scallops each.
7. Serve immediately.