Pan-Seared Scallops & Red Rice with Charred Corn & Peach Sal

• servings: 4 servings
• total time: 45 minutes

Ingredients

20 oz Sustainably Sourced Sea Scallops

1 cup Red Rice Blend

4 ears Of Corn

2 Scallions

2 Peaches

1 Lime

½ lb Grape Tomatoes

1 bunch Parsley

2 oz Pickled Goathorn Peppers

2 oz Garlic & Herb Flavored Butter

1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

Directions

1 Cook the rice Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & start the salsa Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the peaches. Roughly chop the peppers. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the diced peaches, chopped peppers, halved tomatoes, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems.

3 Cook the corn & finish the salsa In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of dressed tomatoes and peaches; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the scallops Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

5 Finish the rice & serve your dish To the pot of cooked rice, add the butter; stir until melted and combined. Serve the finished rice topped with the cooked scallops and finished salsa. Garnish with the chopped parsley and sliced green tops of the scallions. Enjoy!

1 Cook the rice Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & start the salsa Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the peaches. Roughly chop the peppers. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the diced peaches, chopped peppers, halved tomatoes, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems.

3 Cook the corn & finish the salsa In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of dressed tomatoes and peaches; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the scallops Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

5 Finish the rice & serve your dish To the pot of cooked rice, add the butter; stir until melted and combined. Serve the finished rice topped with the cooked scallops and finished salsa. Garnish with the chopped parsley and sliced green tops of the scallions. Enjoy!

Nutrition

• Calories: 570