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1
15 minutes
10 minutes
8-10 Wild Alaska Weathervane Scallops
Olive oil
Taco seasoning
2 cups white or brown rice
½ avocado, diced
½ cup black beans
½ cup cooked corn
¼ cup diced red onion
¼ cup cherry tomatoes, halved
fresh cilantro
optional: sour cream or ranch dressing
Thaw scallops and pat dry. Lightly season with taco seasoning and olive oil.
Preheat grill to medium heat.
Grill scallops for 3 minutes per side, flipping halfway through.
Assemble bowls with rice as the base and the scallops and vegetables on top.
Serve with ranch or sour cream. Enjoy!
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