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View Artisan Fresh™ Products»Baja Scallops with Fiesta Rice
Preparation time:
Servings: 4
Rating:
South-of-the-border spices and chili powder add a kick to succulent scallops when served with a cherry tomato/avocado topping and a side of colorful rice.
Preparation Tip:
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Cooking time is correct for large scallops. Smaller ones will cook more quickly.
Take care to not overcook the scallops as they can become dry and rubbery.
Ingredients
Scallops
- 8 U-10 sea scallops
- 2 tsp. Tone’s® Granulated Garlic
- 1/2 tsp. Tone’s® Ground Cumin
- 1 Hass avocado, peeled and diced
- 5 tsp. Argo® Cornstarch
- 2 Tbsp. Bertolli® Extra Virgin Olive Oil
- 1 cup(s) grape tomatoes, halved
- 1 can Swanson® Chicken Broth
Rice
- 1 cup(s) rice
- 1 tsp. garlic, minced
- 1 tsp. Lawry’s® Perfect Blend™ Seasoning & Rub for Chicken
- 1 can corn, drained and rinsed (15 ounce)
- 1 white onion (medium), diced
- 1 Tbsp. chili powder
- 1 1/2 cup(s) Swanson® Chicken Broth
- 1/4 cup(s) red bell pepper, diced
- 2 Tbsp. Bertolli® Extra Virgin Olive Oil
- 1 cup(s) Kraft® Mexi Blend Shredded Cheese
Cooking Directions
Scallops
- Thaw scallops overnight in the refrigerator.
- Pour chicken broth into a measuring cup and stir in cornstarch; set aside.
- Combine granulated garlic and cumin in a mixing bowl and dust liberally onto scallops.
- Heat oil in a skillet over medium-low heat; add scallops. Sauté 5 minutes on each side. Remove and place on serving plate.
- Increase heat to medium-high. Add tomato halves and diced avocado. Sauté, turning frequently, for 2 to 3 minutes.
- Stir chicken broth/cornstarch mixture and add to skillet. Cook, stirring frequently, until mixture thickens. Spoon over scallops and serve with Fiesta Rice.
Rice
- Heat oil in a large skillet over medium-high heat. Add onion, bell pepper and rice. Stir until rice changes color.
- Add garlic, chili powder and Lawry’s® seasoning. Stir to mix evenly and cook for 1 minute. Add chicken broth and mix evenly.
- Bring mixture to a boil and reduce heat to medium-low. Cover and cook for 10 minutes.
- Add the corn and cover. Cook for an additional 10 minutes. Turn off the heat and let stand for 5 to 10 minutes.
- Top with cheese and serve immediately.
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