Pan-Seared Scallops
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Pan-Seared Scallops

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*

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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

Cook rice
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
Prep and cook veggies
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.
Prep salsa
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. 
Make salsa
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. 
Prep and cook scallops
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.
Finish and serve
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.
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