Pétoncles poêlés

De luxe

Épicé

Pétoncles poêlés

avec riz sauvage, salsa kiwi-coriandre et guacamole

30 min

Difficulté: 2/3

Mexicaine

Ce plat inspiré des tropiques a un ingrédient secret : Il est sucré et apporte le caractère audacieux dont la salsa a besoin, et il se marie parfaitement avec les fruits de mer : le kiwi! Servi avec du riz sauvage, du maïs et une touche de chaleur, c'est l'association dont vous ne saviez pas que vous aviez besoin. Ingrédients : Pétoncles de mer • Piment poblano • Maïs facile à décongeler (maïs, vinaigre modifié) • Medley de riz sauvage (riz étuvé, riz sauvage) • Kiwis • Limes • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Échalote • Coriandre • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Peut contenir des traces d’allergènes

Triticale

Arachides

Pétoncles

Sésame

Noix

Tags

30-min-or-less

Épicé

Dinner-bowls

Latin-american-faves

Speciality

Ingrédients

Pétoncles géants

227 g

Mélange de riz sauvage

0.5 cup

Mélange d'épices cumin-curcuma

4 g

Maïs en grains

113 g

Piment fort

1 unit(s)

Coriandre

7 g

Kiwi

1 unit(s)

Lime

1 unit(s)

Échalote

1 unit(s)

Guacamole

3 tbsp

Huile

2 tbsp

Beurre

1 tbsp

Sel

0.5 tsp

Poivre

0.5 tsp

Sucre

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.