Seared Bay Scallops with Mango Rice
Take your taste buds away on a tropical vacation with this Seared Bay Scallops with Mango Rice recipe made with sweet and tender bay scallops and an easy mango jasmine rice!
Servings 2
Ingredients
- 2 tbsp. olive oil
- 1 - 10 oz. package Peruvian Bay Scallops
- 1 - 8.5 oz package Organic Seasoned Jasmine Rice
- 1 tbsp. coconut milk
- 3 pieces Fresh Cut Mango Spears cut into 1/2 inch pieces
- Salt and pepper to taste
- Optional: lime wedges chopped fresh cilantro, for garnishing
Instructions
- Heat 1 tbsp. olive oil in a skillet over medium high heat.
- Pat scallops dry and carefully add to hot pan. Season with salt and pepper and let scallops cook undisturbed for 2-3 minutes.
- Flip scallops over and sear 2-3 minutes more, or until cooked through and golden brown. Set aside and keep warm.
- Wipe out the skillet and heat the other tablespoon of olive oil over medium-high heat.
- Add the package of rice along with the coconut milk. Stir just until warm and remove from heat.
- Gently stir in the mango pieces and divide rice between plates.
- Then, top each plate with the scallops and serve with lime wedges and chopped fresh cilantro.