with Mango-Jalapeño Salsa and Jerk Mayo
Take your taste buds on a tropical trip tonight! These succulent sea scallops are bursting with bright, briny flavour and get a bold boost from sweet and spicy salsa! Ingredients: Sea scallops • Mangos • Sweet bell pepper • Basmati rice • Red onion • Thaw-friendly corn (corn, modified vinegar) • Limes • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Jalapeno pepper • Cilantro.
Allergens
Utensils
Tags
Jumbo Scallops
227 g
Basmati Rice
0.75 cup
Mango
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Cilantro
7 g
Jalapeño
1 unit(s)
Jerk Sauce
2 tbsp
Mayonnaise
2 tbsp
Garlic Spread
2 tbsp
Corn Kernels
113 g
Oil
3.5 tbsp
Salt
0.375 tsp
Sugar
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add half the garlic spread, then rice. Cook 2-3 min, stirring often, until toasted.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt, then bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch strips.
- Peel, then cut onion into 1/4-inch slices. Finely chop 2 tbsp (1/4 cup) onion, then transfer to a medium bowl. (NOTE: You will use the finely chopped onions in step 4 to make salsa.)
- To an unlined baking sheet, add peppers, sliced onions, half the jerk sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven 14-16 min, tossing halfway, until tender.
- Meanwhile, peel, pit, then cut mango into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook 5-6 min, stirring often, until deep golden.
- Transfer to a plate. Cover to keep warm.
- Meanwhile, to the bowl with finely chopped onions, add chopped mango, half the cilantro, 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1 1/2 tbsp (3 tbsp) oil and 1 tbsp (2 tbsp) jalapeño. (TIP: Like it spicy? Add more jalapeños!) Season with salt and pepper, then stir to combine. (TIP: Mangoes vary in sweetness and sourness! Add more sugar, if you like.)
- In a small bowl, combine mayo and remaining jerk sauce.
- Using a strainer, drain and rinse scallops. Pat scallops very dry with paper towels. Season with salt and pepper.
- When corn is done, reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear 1-2 min per side, until golden.**
- Remove from heat, then add remaining garlic spread and remaining lime juice. Toss until garlic spread melts.
- Fluff rice with a fork, then stir in corn and lime zest.
- Divide rice, veggies and scallops between bowls. Drizzle any remaining lime-garlic mixture from pan over top.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top.
- Serve mango salsa and jerk mayo alongside.
980
kcal
Calories
50
g
Fat
8
g
Saturated Fat
109
g
Carbohydrate
26
g
Sugar
8
g
Dietary Fiber
28
g
Protein
275
mg
Cholesterol
1080
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Seasoned Rice and Broccoli-Edamame Slaw