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! Ingrédients : Pétoncles de mer • Mangues • Poivron • Riz basmati • Oignon rouge • Maïs facile à décongeler (maïs, vinaigre modifié) • Limes • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Jalapeno • Coriandre.
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
3.5 tbsp
Sel
0.375 tsp
Sucre
0.25 tsp
Poivre
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
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