Mexican Black Bean and Scallop Salad with Queso Blanco

Mexican Black Bean and Scallop Salad with Queso Blanco

prep time

minutes
cook time

minute
servings
4

Ingredients















Cooking Instructions

1

In a small bowl, whisk together juices, olive oil and lime zest; set aside.


2

In a small skillet, bring 1 cup water to a boil. Add scallops; cook over medium-low heat for 3 minutes, or until scallops are just cooked through. Using a slotted spoon, transfer scallops to a large bowl; add remaining ingredients, except lettuce. Pour reserved dressing over top; toss well to combine. Cover; refrigerate 2 hours to let flavors blend.


3

To serve, let scallop salad stand for 15 minutes at room temperature. Arrange lettuce leaves on 4 serving plates; spoon an equal amount of salad onto each plate.


Ingredients















Cooking Instructions

1

In a small bowl, whisk together juices, olive oil and lime zest; set aside.


2

In a small skillet, bring 1 cup water to a boil. Add scallops; cook over medium-low heat for 3 minutes, or until scallops are just cooked through. Using a slotted spoon, transfer scallops to a large bowl; add remaining ingredients, except lettuce. Pour reserved dressing over top; toss well to combine. Cover; refrigerate 2 hours to let flavors blend.


3

To serve, let scallop salad stand for 15 minutes at room temperature. Arrange lettuce leaves on 4 serving plates; spoon an equal amount of salad onto each plate.


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Tagged in: Queso Blanco Salad

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