SPICE OF LIFE
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	SCALLOP CHILI 1 tablespoon olive oil 1 large jalapeno chile, cored, seeded and finely chopped 1 ear corn, kernels scraped off 1 medium shallot, peeled and minced 1 medium garlic clove, minced 1 1/2 cups tomato puree 2 tablespoons tomato paste 1/2 teaspoon crushed dried oregano 3/4 teaspoon salt, divided Freshly ground pepper, to taste 1 cup canned, drained black beans 1 tablespoon fresh lemon juice 1/2 pound sea scallops 1 tablespoon all-purpose flour 1/2 teaspoon chili powder 1 tablespoon butter 2 teaspoons minced fresh garlic Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and garlic and sauté 5 minutes over medium heat. Stir in tomato puree, tomato paste, oregano, 1/2 teaspoon salt and pepper, to taste. Add black beans and lemon juice and simmer 5 minutes. Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch disks. Dust scallops with flour. 1/2 teaspoon chili powder, remaining salt and pepper, to taste. Melt butter in medium skillet. Add scallops in single layer and sauté over high heat until browned and cooked through, about 2 minutes per side. To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon minced cilantro. Top each serving with half the scallops. Serve immediately.
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