Chef Tom cooks up Seared Seafood & Black Beans

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va. – Chef Tom Shumaker of Commonwealth Senior Living visits our kitchen to cook up some fresh seafood!  Chef Tom whips up a Seared Seafood & Black Beans that features fresh herbs, garlic, and bright end-of-summer veggies.  And don’t forget the splash of white wine!  For more information on Commonwealth Senior Living you can visit

Chef Tom Shucker (Commonwealth Senior Living)
“Seared Seafood & Black Beans”

• 1 pound of fresh peeled and deveined headless shrimp (16 to 18 count)
• 1 pound of fresh sea scallops
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh basil
• 1 small garlic clove, minced
• 2 tbsp fresh cilantro
• juice of (1) lime
• 1/4 c cut spring onions
• 1 c fresh cherry tomatoes (rough cut)
• 1/2 c white wine (your favorite)
• 12 ounces of cooked black beans
• salt & pepper to taste

In a large skillet heat olive oil, minced garlic, fresh basil, cilantro and spring onions. Add scallops and shrimp until shrimp turn pink. Add cherry tomatoes & juice from lime. Add black beans. Deglaze with white wine. Salt & pepper to taste.

Serve on a bed of your favorite rice or tossed greens, if desired.