Mexican Black Bean And Scallop Salad

Whisk together the orange and lime juices, oil and lime zest. Set aside.

Bring 1 cup water to a boil in a small skillet. Add scallops and cook over medium heat for 3 minutes or until scallops are just cooked through.

Using a slotted spoon, transfer scallops to a large bowl with the beans, cheese, pepper, corn, onion, cilantro and thyme.

Pour reserved juice mixture over scallops and mix well to combine. Cover and refrigerate for 2 hours to allow flavors to blend.

To serve, let salad stand at room temperature for 15 minutes. Arrange lettuce leaves on plates and spoon an equal amount of salad on each plate.