1. Place scallops in shallow dish. 2. Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently. 3. Cover and marinate in the refrigerator 30 minutes, stirring occasionally. 4. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender. 5. Add bell pepper and sauté until tender. 6. Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated. 7. Remove from heat; stir in vinegar and keep warm. 8. Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers. 9. Coat grill rack with cooking spray; place over medium coals (300-350°F). 10. Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque. 11. Spoon black bean mixture evenly onto individual serving plates. 12. Arrange grilled scallops evenly over black bean mixture. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
