Seared Diver Scallops with Thai Flavored Jasmine Rice

Mahatma and Carolina Rice
Seared Diver Scallops with Thai Flavored Jasmine Rice RecipesRecipe
Makes 4 Servings

Ingredients

+ Add To Shopping List
1 1/2 cups Mahatma® or Carolina® Jasmine Rice
2 tablespoons Lemongrass, chopped
2 tablespoons Cilantro, chopped
1 tablespoon Red chili, minced
2 tablespoons Thai fish sauce
2 tablespoons Orange juice
1 tablespoon Honey
4 tablespoons olive oil, divided
12 Large scallops
Salt and pepper, to taste
1 Papaya, peeled and seeded
Basil Leaves

Preparation

Prepare rice according to package, adding the lemongrass to the water.

While rice is cooking, combine cilantro, chili, fish sauce, orange juice, honey and 2 tablespoons of olive oil. Reserve. In blender, puree 1 cup papaya and reserve. Slice remaining papaya thinly to use for garnish.

Heat remaining olive oil in a non-stick skillet. Season scallops with salt and pepper. Sear in hot oil until golden brown, flip and finish cooking, about 1-2 minutes.

Combine reserved dressing with hot rice. Place sliced papaya on plate and top with molded rice. Place 3 scallops on the side and garnish with papaya sauce and basil leaves.

Created date

March 2010