Ingredients
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1 lb sea scallops
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons chili powder
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1/4 teaspoon black pepper, freshly ground
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2 teaspoons olive oil
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2 cups whole grain rice, hot-cooked
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1/4 cup cilantro, finely chopped
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1 small tomatoes, seeded and diced
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1 tablespoon jalapeno pepper, finely chopped
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1 lime, juice of
Instructions
- Pat scallops dry
- Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
- Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
- While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss.
- Serve scallops atop rice and garnish with cilantro if desired.