avec salsa mangue-jalapeno et mayo Jerk
Faites voyager vos papilles sous les tropiques ce soir! Ces pétoncles succulents débordent d'une saveur vive et saumâtre et sont rehaussés d'une salsa sucrée et épicée!
Allergens
Utensils
Tags
Pétoncles géants
227 g
Riz basmati
0.75 cup
Mangue
1 unit(s)
Poivron
1 unit(s)
Lime
1 unit(s)
Oignon rouge
1 unit(s)
Coriandre
7 g
Jalapeño
1 unit(s)
Sauce jerk
2 tbsp
Mayonnaise
2 tbsp
Tartinade à l'ail
2 tbsp
Maïs en grains
113 g
Huile
3 tbsp
Sel
0.375 tsp
Sucre
0.25 tsp
Poivre
0.125 tsp
- Heat a medium pot over medium heat.
- When hot, add half the garlic spread, then rice. Cook, stirring often, until toasted, 2-3 min.
- 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 until rice is tender and liquid is absorbed, 12-14 min.
- 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 minced onions in step 4 to make salsa.)
- Add peppers, sliced onions, half the jerk sauce and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, tossing halfway, until tender, 14-16 min.
- 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 heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook, stirring often, until deep golden-brown, 5-6 min.
- Transfer to a plate. Cover to keep warm.
- Meanwhile, add mangoes, 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) jalapeños to the bowl with finely chopped onions. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. (TIP: Mangoes vary in sweetness and sourness! Add more sugar, to taste, if desired.)
- Combine mayo and remaining jerk sauce in a small bowl.
- 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, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove from heat, then add remaining garlic spread and remaining lime juice. Toss to coat 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 and garlic mixture from pan over top.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top, if desired.
- Serve mango salsa and jerk mayo alongside.
940
kcal
Calories
46
g
Fat
7
g
Saturated Fat
103
g
Carbohydrate
21
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
mg
Iron
avec trempette à la moutarde de Dijon
avec salsa à l'ananas et riz à la coriandre et à la lime