Chasing Chi - A City Girl's Quest For Balance: Good to Eat - Cilantro Crusted Scallops with Black-Bean Cakes, Corn Salsa and Smoked Red Pepper Coulis

Eric's parents brought us back the best present from their recent trip to Miraval Resort & Spa in Tucson, Arizona - a cookbook filled with healthy recipes. Mindful Eating features gourmet dishes that are well balanced and low in calories. Heads up that this recipe has 4 parts to it so it can be a bit time consuming but I promise you it's well worth it. We especially loved the coulis. This is something you can make prior and have in the fridge. Recipe is for 2 servings.

SMOKED REP PEPPER COULIS (makes 1/2 cup)

1 large red bell pepper

1/8 tsp canola oil
2 Tbsp chopped yellow onion

1/4 tsp chopped garlic

1/3 cup canned vegetable broth

1/8 kosher salt

Pinch freshly ground black pepper

Using the stove top smoke the bell pepper. This makes the skin peel off easily and gives the pepper a smokey aroma.

Next, transfer the pepper to a plastic bag for 5 minutes. This creates steam which helps make the skin peel off easily.

Carefully peel the skin, core, seed and chop the pepper.

Heat a medium skillet over medium-high heat. Add oil, onion, and garlic - cook until the onion starts to brown. Add the red pepper and cook stirring for 20 seconds. Then add the stock, salt and pepper and cook until red pepper is softened. Transfer the mixture into a blender and process until smooth.

CORN SALSA

1 ear fresh corn

1 Tbsp finely chopped red bell pepper

2 tsp finely sliced green onions

1/2 tsp rice wine vinegar

1/4 tsp canola oil
Pinch kosher salt

Pinch freshly ground black pepper

Preheat oven to 350 F.

Place the unshucked ear of corn on the middle rack of the oven and roast until tender - about 15 to 18 minutes.

Shuck the corn and cut the kernels from the cob.

Combine 1/4 cup of the corn kernels with the rest of the ingredients. Mix and then refrigerate.

BLACK BEANS CAKES

1 1/2 cups basic black beans

1 large egg white

3/4 tsp ground cumin

2 Tbsp finely chopped red bell pepper

2 Tbsp finely chopped yellow onion

Pinch kosher salt

Pinch of ground black pepper

1/2 tsp canola oil

Preheat the oven to 350 F. Place 1 cup of black beans, egg white and cumin in a food processor and blend into a paste. Put the paste into a bowl and add the remaining 1/2 cup black beans, onion, bell pepper, salt and pepper.

Portion out the mixture with a 1/4 measuring cup and make patties 1/2 inch thick.

Heat a skillet over high heat. Add the oil, lower the heat and cook the patties until golden brown (1 to 1 1/2 minutes). Turn over and cook on the second side. Then transfer to the oven and bake until cooked through (10 to 12 minutes).

CILANTRO-CRUSTED SCALLOPS

1 tsp canola

4 large fresh scallops, wiped dry

Pinch kosher salt

Pinch ground black pepper

4 tsp chopped cilantro

Season the scallops lightly on both sides with the salt and pepper. Place the cilantro on a plate and turn each scallop on the cilantro to lightly coat both sides.

Heat a medium skillet over high heat. Add oil to coat bottom of pan. Add the scallops and cook until nearly cooked through (1 1/2 to 2 min)

THE FINISHED DISH