*bristol Bay U-10 Diver Scallops Recipe
Mango Lime Relish | Thai Coconut Rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops
Mango Lime Relish
Thai Coconut Rice
Method
Preparation
- 1
Prepare the Mango Lime Relish
In a medium bowl, combine diced mango, red bell pepper, red onion, lime juice, cilantro, and jalapeño (if using). Mix well and set aside to let the flavors meld.
- 2
Cook the Thai Coconut Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Scallops
- 3
Sear the Scallops
Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops to the skillet. Sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the skillet; cook in batches if necessary.
Serving
- 4
Plate the Dish
Serve the seared scallops over a bed of Thai coconut rice. Top with mango lime relish and enjoy!
