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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Sulphites, Milk, Soy)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Garlic Spread
(Contains Soy May contain 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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.