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Friday, June 17, 2011

Scallops with Mango Papaya Salsa and Coconut Rice

So let me start by saying I'm not a "scallop" fan. It's not a taste thing, it's a texture thing with me. Although I loved this combination of flavors, next time I will make the same mango/papaya salsa and put it on salmon or tilapia. The fruit salsa made this such a refreshing meal on a warm evening. I like my salsa extra spicy, but you could make yours with less spice if that's how you like it.
 Salsa Ingredients:
1 Papaya, seeded and diced
1 Mango seeded and diced
1/4 cup cilantro, chopped
1 jalapeno chili, diced
2 green onions, chopped
2 tsp brown sugar
1 Tbsp lime juice
1 tsp of your favorite hot sauce

15 Scallops
1 Tbsp butter
Salt Pepper

Combine all salsa ingredients and stir together until mixed. Set aside. In a skillet, melt butter over medium heat. Salt and pepper your scallops and put them into the melted butter. Cook approximately 5-6 minutes and serve with salsa on the top.

For the coconut rice:

2 cups jasmine rice
1 cup water
2 cups coconut milk
1/2 tsp salt
2 Tbsp sugar
Cook everything together in your rice cooker. (you can add  butter to the rice when it's done cooking)
If you don't have a rice the water, milk, salt and sugar into a pan. Add rice, cover and bring to a boil. Reduce heat to low and simmer for 15-20 min or until rice is tender. Turn off the heat and allow rice to sit for just a few minutes. Stir in butter if you wish.

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