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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
½ cup
Wild Rice Medley
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain traces of: 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
Utensils
Cooking Steps
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
