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Garlic-Lime Scallops

Garlic-Lime Scallops

with Mango-Jalapeño Salsa and Jerk Mayo
4.5(105)
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Calories
: 
880 kcal
Protein
: 
29g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Scallops
  • Egg
  • Mustard
  • Sulphites
  • Milk
  • Soy
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Gluten
  • Mustard
  • Sesame
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

227 g

Jumbo Scallops

(Contains: Scallops)

¾ cup

Basmati Rice

1 unit(s)

Mango

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lime

1 unit(s)

Red Onion

7 g

Cilantro

1 unit(s)

Jalapeño

2 tbsp

Jerk Sauce

(May contain traces of: Sulphites, Milk, Soy)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Sulphites, Milk, Soy, Crustaceans, Fish, Gluten, Mustard, Sesame, Wheat)

2 tbsp

Garlic Spread

(May contain traces of: Sulphites, Milk, Soy)

113 g

Corn Kernels

Not included in your delivery

3 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Sugar*

0.13 tsp

Pepper*

Calories880 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate112 g
Sugar26 g
Dietary Fiber8 g
Protein29 g
Cholesterol275 mg
Sodium920 mg
Trans Fat0.1 g
Potassium950 mg
Calcium100 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Medium Bowl
•Zester
•Large Non-Stick Pan
•Small Bowl
•Strainer

Cooking Steps

PDF
Cook rice
1
  • 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.
Prep and roast veggies
2
  • 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.)
  • 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.
Prep and cook corn
3
  • 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.
Make mango salsa and jerk mayo
4
  • Meanwhile, 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 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, if you like.)
  • Combine mayo and remaining jerk sauce in a small bowl.
Cook scallops
5
  • 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 until garlic spread melts.
Finish and serve
6
  • 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, if you like.
  • Serve mango salsa and jerk mayo alongside.

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