Seared Diver Scallops with Thai Flavored Jasmine Rice

Servings: 4

Ingredients:

1 1/2 cups Mahatma® or Carolina® Jasmine rice

2 tablespoons lemongrass, chopped

2 tablespoons fresh cilantro leaves, 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 ground black pepper, to taste

1 papaya, peeled and seeded

basil leaves

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.

TIP: Do you have a rice cooker? To prepare the rice for this dish … Add jasmine rice, lemongrass and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.