Drain can of black beans. Add to a pot. Add 3/4 cup chicken broth and 3-4 tbsp pico de gallo, fresh garlic (optional), cumin and pepper. Set pot on low-medium heat, cover and cook for about 20 minutes.
Spray a skillet with coconut or olive oil. Set the scallops on a paper towel and pat dry to remove excess water. Season with cumin, pepper, red pepper, garlic and small bit of sea salt.
Set the skillet to medium-high heat. Sear the scallops on both sides, careful not to let them burn.
Steam (or roast) the Brussels sprouts. Season with garlic, pepper and coriander. If you choose to roast them, spray them lightly with olive oil and sprinkle a small amount of sea salt on them.