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Kevin Curry

Black Beans, Giant Scallops, And Brussels Sprouts Recipe

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This delicious meal that features a tasty black bean recipe can be made even easier with the use of an instant pot or slow cooker. You will cut your prep time down if you make the beans beforehand, and they can easily be portioned out and frozen for weekly (or monthly) lunch and dinner plans. With brussel sprouts and tender scallops, this recipe is perfect for those after gym meals where you need to replenish your energy and protein without sacrificing your health goals.


Tasty black bean recipes can sometimes be hard to find but look no further. The secret is using pico de gallo, some cumin, and garlic to season it into a delightful mix. You can use dried black beans if you want to make black beans from scratch, but canned beans work too. However, dried beans may be cheaper in the long run if this is something you foresee making large amounts of at a time.


For sea scallops, make sure they are dry, firm, and smell like the sea. If they are shiny or wet, they are often old, and if they have a fishy smell, are way past their prime and you should skip. Make sure you don’t overcook the scallops when a quick sear will do. Scallops will shrink and be tough if you cook them for too long.


Depending on how you like them, you can steam or roast the brussel sprouts until they are tender and nutty. As a leafy green, brussel sprouts (which look like tiny cabbages) are an excellent source of fiber, vitamins, and minerals. With these and beans at your side, it is very easy to switch up the scallops with another protein source such as beef, chicken, or fish.


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If you enjoyed this black bean recipe with brussel sprouts and seared scallops for weeknight dinners or pre-made lunches, please drop me a comment or send me a message. Would love to hear from you!

Black Beans, Giant Scallops, And Brussels Sprouts Recipe


* Optional Substitution Note
  • 7oz giant sea scallops
  • 1 can black beans
  • garlic
  • pico de gallo (or chopped onions)
  • low sodium chicken broth
  • Brussels sprouts


Step 1

Drain can of black beans. Add to a pot. Add 3/4 cup chicken broth and 3-4 tbsp pico de gallo, fresh garlic (optional), cumin and pepper. Set pot on low-medium heat, cover and cook for about 20 minutes.

Step 2

Spray a skillet with coconut or olive oil. Set the scallops on a paper towel and pat dry to remove excess water. Season with cumin, pepper, red pepper, garlic and small bit of sea salt.

Step 3

Set the skillet to medium-high heat. Sear the scallops on both sides, careful not to let them burn.

Step 4

Steam (or roast) the Brussels sprouts. Season with garlic, pepper and coriander. If you choose to roast them, spray them lightly with olive oil and sprinkle a small amount of sea salt on them.

Approx macros with 7oz sea scallops, 1/2 black beans, 1 cup steam Brussels sprouts

(Based on 1 reviews)


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Cook 20min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!