Cumin Scallops On Fiesta Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds sea scallops |
1 1/4 cups water |
1/8 teaspoon ground turmeric |
1/2 cup uncooked long-grain rice |
1/2 teaspoon salt, divided |
1 1/2 teaspoons ground cumin |
1/8 teaspoon ground red pepper |
1/8 teaspoon black pepper |
1 tablespoon olive oil |
1/2 cup finely chopped poblano chili pepper |
2 tablespoons chopped fresh cilantro leaves |
1 small tomato, seeded and diced |
lime wedges (optional) |
Directions:
1. Rinse scallops, and pat dry with paper towels to remove excess moisture.
2. Bring water to a boil in a 1 1/2-quart saucepan over high heat; stir in turmeric and rice. Return to a boil; cover, reduce heat, and simmer 20 minutes.
3. Combine 1/4 teaspoon salt, cumin, red pepper, and black pepper. Sprinkle cumin mixture over scallops; toss gently.
4. Heat 1/2 tablespoon olive oil in a large nonstick skillet, tilting pan to coat bottom. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining oil and scallops.
5. Add 1/4 teaspoon salt, poblano pepper, cilantro, and tomato to cooked rice. Serve with lime wedges, if desired.
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