Fresh scallops with lime and cilantro served over a brimming bowl of rice, bell peppers, carrots, scallions, and mangoes spiced up with Caribbean Jerk Seasoning.
Ingredients
Serves 24
- 500 g (3 kilogram) Sea scallops
- 125 ml (750 milliliters) Diced red bell pepper
- 125 ml (750 milliliters) Sliced and quartered carrots
- 20 ml (125 milliliters) Club House ® Caribbean Jerk Seasoning
- 500 ml (3 liters) Diced mango
- 125 ml (750 milliliters) Sliced scallions
- 250 ml (1 1/2 liters) Chicken stock
- 1 liter (6 liters) Cooked white rice
- 4 each Lime wedges
- 50 ml (375 milliliters) Olive oil
- 15 ml (90 milliliters) Lime juice
- 5 ml (30 milliliters) Finely chopped fresh cilantro
- 1 pinch (5 milliliters) Salt
- 1 pinch (5 milliliters) Pepper Black Ground540 GR
- 50 ml (375 milliliters) Vegetable oil
- 125 ml (750 milliliters) Diced red onion
- 125 ml (750 milliliters) Diced green bell pepper
Procedure
- Marinate scallops in olive oil lime juice and cilantro for 30 minutes. Grill scallops over medium-high heat until just done. Season with salt and pepper. Heat vegetable oil in a large sautéed pan. Add onion bell peppers and carrots. sauté over medium heat for 5 minutes. Add seasoning and cook for 30 seconds. Add mango scallions and chicken stock. Simmer 2 minutes. Add rice and mix well to combine. Cook 2 minutes more.
CHEF's TIP!
Scallops may also be seared on a flattop grill or sautéed. Grilled chicken, pork, or other seafood can be substituted for the scallops.
- Recipe type: Fish Seafood
