Scallops & Black Beans

This Southwestern-style skillet brings together seared scallops and black beans with a colorful mix of roasted peppers, zucchini, baby corn, and salsa. It’s a one-pan dinner that checks every box: protein, vegetables, fiber, and flavor.

The technique here is smart. Onions and bell peppers roast at high heat first to get charred and sweet, while the scallops and zucchini get a quick saute in a separate skillet with garlic and lime juice. Everything comes together at the end, just heated through so the scallops stay tender and the vegetables keep their bite.

A squeeze of fresh lime right in the pan ties the Southwestern flavors together and keeps the whole dish tasting bright and clean.

Chef Tips

• Pat the scallops dry before they hit the pan. Wet scallops steam instead of searing, and you won’t get that golden crust.
• Cut the scallops into thirds so they cook quickly and evenly alongside the other ingredients.
• Don’t overcook after combining everything. The scallops are already cooked from the saute. The final step is just about heating the beans, corn, and roasted vegetables through.

Variations

• Serve over cilantro lime rice for a more substantial meal.
• Swap scallops for large shrimp if that’s what’s available at the market.
• Add diced avocado and a dollop of sour cream on top for a richer finish.