Pan-Seared Scallops
with Wild Rice and Kiwi Salsa- Scallops
- Milk
- Mustard
- Peanuts
- Wheat
- Milk
- Soy
- Sulphites
- Sesame
- Tree nuts
- Triticale
- May contain traces of allergens
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).
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
½ cup
Wild Rice Medley
4 g
Cumin-Turmeric Spice Blend
(May be present: 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 facts
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The kiwi salsa was a standout for many, offering a fresh, lively contrast to the scallops; some found the turmeric blend overpowering.
- Ease of prep: Scallops cook quickly, so watch the seasoning closely as it can burn fast and mask the natural flavour of the scallops.
- Suggestions: Use ripe kiwi and lime for the best salsa flavour; if yours are firm, chop the kiwi finely to help it blend into the dish more smoothly. Some reviewers enjoyed stirring the guacamole directly into the salsa rather than serving it on the side.
- Leftovers: Some reviewers found the scallop portion on the lighter side, so consider pairing with a side salad if you prefer a more filling meal.
