Garlic-Lime Scallops and Garlic Rice
with Mango-Jalapeño Salsa and Jerk Mayo- Scallops
- Mustard
- Egg
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Jumbo scallops • Mango • Sweet bell pepper • Basmati rice • Red onion • Thaw-friendly corn (corn, modified vinegar) • Lime • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Jalapeno • Cilantro.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
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 be present: Sulphites, Milk, Soy)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
113 g
Corn Kernels
Not included in your delivery
3.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- 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 13-15 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 for 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 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.
