Pan-Seared Scallops

Special Plus

Spicy

Pan-Seared Scallops

with Wild Rice, Kiwi-Cilantro Salsa and Guacamole

30 min

Difficulty: 2/3

Mexican

Ingredients: Sea scallops • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Kiwis • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

May contain traces of allergens

Triticale

Peanuts

Scallops

Sesame

Tree nuts

Tags

30-min-or-less

Spicy

Dinner-bowls

Latin-american-faves

Speciality

Ingredients

Jumbo Scallops

227 g

Wild Rice Medley

0.5 cup

Cumin-Turmeric Spice Blend

4 g

Corn Kernels

113 g

Hot Pepper

1 unit(s)

Cilantro

7 g

Kiwi

1 unit(s)

Lime

1 unit(s)

Shallot

1 unit(s)

Guacamole

3 tbsp

Oil

2 tbsp

Butter

1 tbsp

Salt

0.5 tsp

Pepper

0.5 tsp

Sugar

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
Heat a medium pot over medium. When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add rice and Cumin-Turmeric Spice Blend. Cook for 1 min, stirring often, until fragrant.
Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered

Meanwhile, core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
Peel, then cut shallot into 1/2-inch pieces.
Heat a large non-stick pan over medium-high.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then half the hot peppers and corn. Cook for 3-4 min, stirring occasionally, until peppers are tender-crisp.
Add half the shallots. Cook for 1-2 min, stirring often, until fragrant.
Remove from heat and season with salt and pepper.
Transfer to a plate and cover to keep warm.

Meanwhile, peel, then cut kiwi into 1/4-inch pieces.
Juice lime.
Roughly chop cilantro.

To a medium bowl, add remaining shallots, remaining hot peppers, kiwi, cilantro, lime juice and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
Season with salt and pepper.

Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
Heat the same pan from step 2 over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then scallops. Sear for 1-2 min per side, flipping halfway through, until golden.**
Transfer to a plate.