- 1 1/2 pounds Maine Sea Scallops
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 (5-ounce) bag baby spinach
- 1 red bell pepper, cut into strips
- 1 cup rinsed and drained black beans
- Mango Vinaigrette
Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.