Page 14 - Sysco Seafood

Seared Scallops with Black 6 medium avocados, peeled, vinegar, oil and lime juice. Pour Bean Relish pitted and diced vinegar mixture over bean mixture Kosher salt and ground black and toss to combine; fold in Yield: 24 servings pepper to taste avocado, salt and pepper. Cover and Black Bean Relish Seared Scallops refrigerate. 5½ pounds canned black beans, 1¼ cups extra virgin olive oil 2. Prepare Seared Scallops: In large rinsed and drained 6 tablespoons fresh lime juice bowl, combine ¾ cup oil, lime 1 large red onion, diced 2 tablespoons minced juice and garlic. Place scallops in 1½ quarts thawed frozen corn garlic cloves 2-inch, half hotel pan; pour lime 1½ cups drained and chopped 72 fresh dry or frozen (thawed) juice mixture over scallops; cover roasted red peppers large Portico sea scallops and refrigerate 10 minutes. Transfer ½ cup chopped fresh (u/10), patted dry scallops to separate hotel pan, cover cilantro leaves Kosher salt and ground black and refrigerate; discard marinade. ¼ cup fi nely chopped pepper to taste jalapeño peppers Fresh chives 3. To serve, sprinkle 3 scallops with 2 tablespoons minced salt and pepper. Sauté scallops in 1. Prepare Black Bean Relish: In large some remaining oil 4 to 6 minutes garlic cloves bowl, combine beans, onion, corn, or until golden brown, turning once. ¾ cup distilled white vinegar red peppers, cilantro, jalapeños and Serve over bean mixture garnished ¾ cup extra virgin olive oil garlic. In medium bowl, combine with chives. ¾ cup fresh lime juice 15 Sysco_Seafood_Cat.indd 15 2/10/12 3:55 PM