SCALLOPS & BLACK BEANS

      Title: SCALLOPS & BLACK BEANS
  Categories: Seafood, Main dish, Mexican
       Yield: 4 Servings
  
       1    Onion
       1    Green bell pepper
       1    Red bell pepper
       1 tb Olive oil, divided
   1 1/2 lb Scallops
       2    Garlic cloves; minced
       1 sm Zucchini
     1/2    Fresh lime; juice only
      15 oz Canned black beans
      15 oz Baby corn
     1/4 c  Salsa
            Salt
            Black pepper; fresh ground
  
   Preparation time = 30 minutes Cut onion in half lengthwise ans sliver.
   Julienne peppers and zucchini. Cut scallops into thirds. Drain and
   rinse canned beans and baby corn. 1. Preheat oven to 500F. Combine
   onion and bell peppers in shallow baking dish. Toss with 2 TS oil.
   Roast for about 20 minutes, until vegetables are browned. Set aside.
   2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron
   skillet over medium-high heat. Add scallops and garlic and saut‚ for
   about 5 minutes. 3. Add zucchini and lime juice and saut‚ for another
   2 minutes. 4. Add black beans, baby corn, salsa and roasted peppers
   and onions. Continue to cook just long enough to heat through. Add
   salt and pepper to taste. Serve hot. Pass extra salsa at the table.
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