1 can (15 to 19 ounces) black beans, rinsed and drained
1 can (15 1/4 to 16 ounces) whole kernel corn, drained
1/4 cup finely chopped red onion
1/4 cup loosely packed fresh cilantro leaves, chopped
2 Tbsp. fresh lime juice
1/2 tsp. salt
1 lb sea scallops
1 Tbsp. chili powder
1 tsp. sugar
2 tsp. vegetable oil
cilantro leaves and hot red chiles for garnish lime wedges (optional)
In a large bowl, combine black beans, corn, onion, chopped cilantro, lime juice, and 1/4 teaspoon salt to make salsa; set aside.
Rinse scallops with cold running water to remove sand, pat dry with paper towels. In medium bowl, mix chili powder, sugar, and remaining l/4 teaspoon salt; add scallops, tossing to coat.
In a nonstick skillet, heat vegetable oil over medium-high heat until very hot. Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
Arrange salsa and scallops on 4 dinner plates; garnish with cilantro leaves and red chiles. Serve with lime wedges if desired.