1 cup cooked corn kernels (fresh, frozen, or canned)
1 cup cooked black beans, drained and rinsed
How to make it
Sprinkle the scallops generously with chili powder and salt.
In a nonstick skillet, briefly heat 1 tsp of the canola oil over medium heat. Add the scallops, and saute them, tossing them often, for 2 minutes or until they are just cooked through. Stir in the lime juice, transfer the scallops to a bowl, and keep them warm.
Follow package directions for heating the taco shells. Or heat the oven to 350 degrees, place the separated taco shells on a baking tray, and put the taco shells in the oven to warm.
While, the taco shells heat, add the remaining 2 tsp of canola oil to the skillet. Heat the skillet, add the onion, and red bell pepper, and saute the vegetables for 2 minutes or until they are soft. Add the corn and beans, and cook the mixture just long enough to heat it through. Remove the skillet form the heat, and add the cooked scallops to the vegetable mixture tossing the ingredients to combine them well.
Remove the taco shells from the oven, divide the scallop filling among the 8 taco shells, and serve the tacos, letting individual diners add the toppings of their choice.