Receta Mango Coulis Seared Scallops and Forbidden Rice
If any of you follow Nosh My Way on Facebook, you will remember that I asked you all to come up with three ingredients so I can to a “Chopped” challenge in my kitchen. Just like the TV show.
So after several ingredients were listed, I had everyone vote. The the winning ingredients were:
Scallops, Mango and Black Rice.
I knew nothing about black rice so I had to do some research first.
I discovered that black rice is also knows as forbidden rice or purple rice. When it’s cooked it turns the water a deep purple.
Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, to name a few. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.
I had to hunt around for the black rice, but found it at Sprouts Market. My local Costco did not have it. The scallops I found at Fresh and Easy along with the Mango.
The black rice scared me the most. It definitely takes longer than white rice, but its unique flavor was definitely worth the hunt.
With that I present Mango Coulis Seared Scallops and Forbidden Rice.
Seared Scallops with a Mango Coulis and Forbidden Rice
I seared my scallops in my cast iron pan.
Author: Marlene Baird
Serves: 4
Ingredients
- 1 pound large sea scallops
- 1 mango
- 1 /4 cup chicken broth (can use white wine if you prefer)
- 1 cup black rice
- 2 cups water (for the rice)
- 1 tablespoon fish sauce (optional)
- 1 lime juiced, plus the zest from it
- 1 green onion sliced at the diagonal
- flour or Wondra for dusting the scallops
- sea salt
- pepper
- 1 Tablespoon olive oil
Directions
Cut, peel and pit the mango, chop into pieces
Zest, then juice the lime
In your food processor add the mango, lime and chicken broth and puree. Set aside.
In a pot add 2 cups water and 1 Tablespoon fish sauce.
Bring to a boil and add the black rice. Cover and reduce to a high simmer.
Cook the rice until the liquid is absorbed. about 30 to 40 minutes.
Turn off heat, open lid and let sit UNTOUCHED for about 15 minutes. Fluff up the rice and set aside.
In the mean time, heat the oil in your pan on high heat.
Dredge the scallops in the flour mixed with the salt and pepper.
Place the scallops in the hot pan and sear. Do not let the scallops touch each other. Do not move the scallops for about 2 minutes. Using tongs pick up the scallops and turn to the other side and sear for another 1½ minutes.
Remove and set on your plate. Pour the mango coulis over the scallops and serve with the rice.
PP Value
6 PP per serving for rice, scallops and mango sauce
3.2.2124
I have got to tell you that this was a fun experience for me in the kitchen. I tried something I never had before; black rice. And I tried combinations I didn’t know would work so wonderfully together.
The mango coulis was so delicious and paired well with the scallops.
All I can say, is thank you for helping me create Scallops with Mango Coulis. And for having the opportunity to taste Black rice.
It was a blast. What three ingredient are next?
Thanks for stopping by and have a great day.
Marlene