Pan-Seared Scallops
with Wild Rice and Kiwi Salsa
This tropics-inspired dish has a secret ingredient: It's sweet and brings much-needed bite to the salsa, and it goes perfectly with seafood — kiwi! Served with wild rice, corn and a touch of heat, this is the pairing you didn't know you needed.
Tags:
Spicy
•New
Allergens:
Scallops
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
227 g
Jumbo Scallops
(Contains Scallops)
½ cup
Wild Rice Medley
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
113 g
Corn Kernels
1 unit(s)
Hot Pepper
7 g
Cilantro
1 unit(s)
Avocado
1 unit(s)
Kiwi
1 unit(s)
Lime
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
½ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Calories800 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber14 g
Protein29 g
Cholesterol280 mg
Sodium660 mg
Trans Fat0.4 g
Potassium1350 mg
Calcium100 mg
Iron3 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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Medium Bowl
•Strainer
Instructions
1
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add wild rice medley and Cumin-Turmeric Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove from heat. Set aside, still covered
2
- 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 heat.
- When hot, add 1 tbsp (2 tbsp) oil, then half the hot peppers and corn. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min.
- Add half the shallots. Cook, stirring often, until fragrant, 1-2 min.
- Remove from heat and season with salt and pepper.
- Transfer to a plate and cover to keep warm.
3
- Meanwhile, peel, pit, then cut avocado into 1/4-inch pieces.
- Peel, then cut kiwi into 1/4-inch pieces.
- Juice the lime.
- Roughly chop cilantro.
4
- Add remaining shallots, remaining hot pepper, avocado, kiwi, cilantro, lime juice and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Stir to combine.
- Season with salt and pepper.
5
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then the scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove to plate.
6
- Fluff rice with a fork, then stir in pepper-corn mixture.
- Season with salt and pepper.
- Divide rice between bowls, then top with scallops and salsa.
