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Categories:Viewed: 21 - Published at: a year ago
Ingredients
- 1 baguette, sliced
- 3 tablespoons extra virgin olive oil
- 1 (227 g) containerspicy black bean dip
- 1 teaspoon grated lime rind, divided
- 1 tablespoon lime juice, divided
- 1 (454 g) bagfrozen large scallops, thawed
- 12 teaspoon chili powder
- 1 carrot, grated
- 2 tablespoons bread dipper seasoned with roasted with garlic and parmesan cheese
Method
- Brush baguette with some of the oil; Place on a baking sheet and toast in a 400F oven for about 10 minutes or until lightly golden; set aside.
- In a bowl, stir together bean dip, half of the lime rind, and half of the lime juice; set aside.
- Place scallops in a bowl and toss with remaining oil, remaining lime rind and remaining juice and chili powder.
- heat large non-stick skillet over medium-high heat and brown scallops on both sides for about 5 minutes or until opaque and firm.
- Set aside.
- Spread bean dip mixture onto baguette slices.
- Slice scallops in half horizontally and place on top of spread.
- Toss carrot with bread dipper and place a small amount on top of each scallop before serving.
