Pan-Seared Scallops
with Wild Rice and Kiwi Salsa
This tropics-inspired dish has a secret ingredient: Kiwi! It brings bite to the salsa and it perfectly with seafood. Served with wild rice, corn and a touch of heat, this is the combo you didn't know you needed.
Ingredients: Sea scallops • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Kiwis • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
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
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
113 g
Corn Kernels
1 unit(s)
Hot Pepper
7 g
Cilantro
1 unit(s)
Kiwi
1 unit(s)
Lime
1 unit(s)
Shallot
3 tbsp
Guacamole
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
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add wild rice medley and Cumin-Turmeric Spice Blend. Cook 1 min, stirring often, until fragrant.
- Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook 18-20 min, until rice is tender and liquid is absorbed.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then half the hot peppers and corn. Cook 3-4 min, stirring occasionally, until peppers are tender-crisp.
- Add half the shallots. Cook 1-2 min, stirring often, until fragrant.
- Remove from heat and season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Meanwhile, peel, then cut kiwi into 1/4-inch pieces.
- Juice lime.
- Roughly chop cilantro.
- To a medium bowl, add remaining shallots, remaining hot peppers, kiwi, cilantro, lime juice and 1/4 tsp (1/2 tsp) sugar. 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. When hot, add 1 tbsp (2 tbsp) oil, then scallops. Sear 1-2 min per side, flipping halfway through, until golden.**
- 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.
- Dollop guacamole over top.
