Serves: 4
Total Calories: 381
1. Preheat the oven to 200°. Prepare the yellow rice recipe (without the peas). Cover and keep the rice warm in the oven. Prepare the salsa. Reserve.
2. Blot the scallops with paper towels and place on a plate. In a small bowl mix the cornmeal, salt, and pepper. Dredge the scallops in the cornmeal. Pat off excess. Put the scallops on wax paper as they are coated.
3. Heat the oil in a large nonstick skillet over medium heat until oil shimmers. Add the scallops and cook about 1 to 2 minutes per side, or until golden brown on both sides and just cooked through. Drain on paper towels. Put a portion of the rice in the center of 4 plates. Arrange the scallops equally on the rice. Garnish with the salsa. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Scallops with Melon Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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