Tropical Lime Scallops
with Mango-Jalapeño Salsa and Jerk Mayo
Take your taste buds on a tropical trip tonight! These succulent sea scallops are bursting with bright, briny flavour and get a bold boost from a sweet and spicy salsa!
Tags:
New
Allergens:
Scallops
•Egg
•Mustard
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
227 g
Jumbo Scallops
(Contains: Scallops)
¾ cup
Basmati Rice
1 unit(s)
Mango
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
1 unit(s)
Red Onion
7 g
Cilantro
1 unit(s)
Jalapeño
2 tbsp
Jerk Sauce
(May contain traces of: Sulphites, Milk, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Milk, Soy, Wheat, Mustard, Crustaceans, Fish, Sesame)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
113 g
Corn Kernels
Not included in your delivery
3 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Calories940 kcal
Fat46 g
Saturated Fat7 g
Carbohydrate103 g
Sugar21 g
Dietary Fiber8 g
Protein28 g
Cholesterol275 mg
Sodium1080 mg
Trans Fat0.1 g
Potassium850 mg
Calcium75 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
•Baking Sheet
•Medium Bowl
•Zester
•Large Non-Stick Pan
•Small Bowl
Cooking Steps
1
- Heat a medium pot over medium heat.
- When hot, add half the garlic spread, then rice. Cook, stirring often, until toasted, 2-3 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt, then bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
2
- Meanwhile, core, then cut pepper into 1/4-inch strips.
- Peel, then cut onion into 1/4-inch slices. Finely chop 2 tbsp (1/4 cup) onion, then transfer to a medium bowl. (NOTE: You will use minced onions in step 4 to make salsa.)
- Add peppers, sliced onions, half the jerk sauce and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, tossing halfway, until tender, 14-16 min.
3
- Meanwhile, peel, pit, then cut mango into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook, stirring often, until deep golden-brown, 5-6 min.
- Transfer to a plate. Cover to keep warm.
4
- Meanwhile, add mangoes, half the cilantro, 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1 1/2 tbsp (3 tbsp) oil and 1 tbsp (2 tbsp) jalapeños to the bowl with finely chopped onions. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. (TIP: Mangoes vary in sweetness and sourness! Add more sugar, to taste, if desired.)
- Combine mayo and remaining jerk sauce in a small bowl.
5
- Using a strainer, drain and rinse scallops. Pat scallops very dry with paper towels. Season with salt and pepper.
- When corn is done, reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove from heat, then add remaining garlic spread and remaining lime juice. Toss to coat until garlic spread melts.
6
- Fluff rice with a fork, then stir in corn and lime zest.
- Divide rice, veggies and scallops between bowls. Drizzle any remaining lime and garlic mixture from pan over top.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top, if desired.
- Serve mango salsa and jerk mayo alongside.
