Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion
1 Green bell pepper
1 Red bell pepper
1 tb Olive oil, divided
1 1/2 lb Scallops
2 Garlic cloves; minced
1 sm Zucchini
1/2 Fresh lime; juice only
15 oz Canned black beans
15 oz Baby corn
1/4 c Salsa
Salt
Black pepper; fresh ground

Preparation time = 30 minutes Cut onion in half lengthwise ans sliver.
Julienne peppers and zucchini. Cut scallops into thirds. Drain and
rinse canned beans and baby corn. 1. Preheat oven to 500F. Combine
onion and bell peppers in shallow baking dish. Toss with 2 TS oil.
Roast for about 20 minutes, until vegetables are browned. Set aside.
2. Heat remaining 1 TS oil in large nonstick skillet or cast-iron
skillet over medium-high heat. Add scallops and garlic and saut? for
about 5 minutes. 3. Add zucchini and lime juice and saut? for another
2 minutes. 4. Add black beans, baby corn, salsa and roasted peppers
and onions. Continue to cook just long enough to heat through. Add
salt and pepper to taste. Serve hot. Pass extra salsa at the table.

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