Bay Scallop Nachos with Black Beans and Corn

Serves 8
Time 1 hr 10 min
Bay Scallop Nachos with Black Beans and Corn

These nachos are fancy enough to serve as a dinner-party appetizer but simple enough to toss together for a weeknight meal. For best results, be sure to preheat a cast-iron skillet in the oven for 30 minutes before cooking the marinated scallops—they’ll sear much better that way.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    1 poundsmall bay scallops, side muscle removed
    2 tablespoonsextra-virgin olive oil
    2serrano chiles, thinly sliced
    1/2 pintyellow cherry tomatoes, halved
    1/8 teaspoonfine sea salt
    1/8 teaspoonground black pepper
    3/4 poundtortilla chips
    1 cupno-salt-added black beans, drained and rinsed
    2 1/2 cupsshredded Oaxaca or mozzarella cheese
    1 cupcooked corn kernels
    1/2 cupgrated cotija cheese
    1/3 cupchopped fresh cilantro
    Lime wedges for serving

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Method

Preheat the oven to 425°F.


Rinse scallops and gently pat dry with paper towels.


Put scallops in a large bowl.


Add oil, chiles, cherry tomatoes, salt and pepper and toss to combine. Cover and refrigerate for 30 minutes.


Meanwhile, heat a cast-iron skillet in the oven for 30 minutes.


Carefully transfer scallop mixture to the hot skillet and roast in the oven, stirring a few times, until scallops are opaque and just cooked through, about 8 minutes.


Lower the oven temperature to 350°F.


Line a large rimmed baking sheet with parchment paper and spread out tortilla chips in an even layer.


Using a slotted spoon, transfer scallop mixture to tortilla chips.


Top with black beans, Oaxaca cheese, corn and Cotija cheese.


Bake until cheeses are melted and ingredients are warmed through, about 12 minutes.


Sprinkle with cilantro and serve with lime wedges.

Nutritional Info

Serving Size

Calories

450

Total Fat

22g

Saturated Fat

6g

Cholesterol

35mg

Sodium

710mg

Total Carbohydrate

41g

Dietary Fiber

5g

Total Sugars

3g

Protein

23g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.