Take your taste buds away on a tropical vacation with this Seared Bay Scallops with Mango Rice recipe made with sweet and tender bay scallops and an easy mango jasmine rice!
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I haven’t made many scallop recipes here on the blog. For years, my husband has told me he wasn’t a fan. So I’d make shrimp or mussels for him and grab a small portion of scallops for myself from the seafood counter.
Then, Hungryroot started offering Peruvian Bay Scallops. The package is the perfect amount for two, so I decided to make them for dinner one night. The first night I made these scallops, I even offered to make my husband something else on the side. Just in case he still stood firmly on disliking them! But surprisingly, he really enjoyed them!
There wasn’t any magic to that first dish I made with the Peruvian Bay Scallops. The scallops were simply pan seared and served in a lemon and white wine sauce. But my husband could not get over how good they were! He even got a license to go scalloping while he’s out clamming this summer! In the meantime, we have the convenience of getting our bay scallops delivered right to our door.
The difference between bay scallops and sea scallops are obviously where they’re harvested, but also in their size. Bay scallops are smaller than sea scallops, but just as delicious! They cook quickly and are more tender and sweeter than sea scallops.
Because bay scallops cook so quickly, it’s nice to make them in a dish that doesn’t have a lot of extra cooking required. This Seared Bay Scallops with Mango Rice recipe is made almost entirely out of Hungryroot ingredients including Organic Seasoned Jasmine Rice and Fresh Cut Mango Spears.
Seared Bay Scallops with Mango Rice
This Seared Bay Scallops with Mango Rice recipe requires little prep work and cooks in just minutes! It’s a delicious summertime meal that will take your taste buds on an island getaway! Just sear, heat, and enjoy this tropical seafood dish!
Since the rice is already cooked, we can dive right into making the scallops. The trick to making perfectly golden seared scallops is getting your pan hot and keeping the scallops dry. So heat a tablespoon of olive oil in a skillet and while that’s heating up, pat the scallops dry with a paper towel.
Then, season the scallops with salt and pepper and carefully add them to the pan. Let them cook undisturbed for about 2-3 minutes. Give the scallops a flip and let them cook for another 2-3 minutes. Remove them from the pan and set aside.
Wipe out that same skillet and heat another tablespoon more olive oil. Add the package of rice and a just a little bit of coconut milk. We just want to warm up the rice so once it’s warm all the way through, remove the pan from the heat and stir in the mango pieces.
Now we can start plating. Divide the rice between two plates and top each plate with the seared scallops. Serve this dish with some lime wedges and a sprinkle of fresh cilantro on top, if desired.
- 2 tbsp. olive oil
- 1 - 10 oz. package Peruvian Bay Scallops
- 1 - 8.5 oz package Organic Seasoned Jasmine Rice
- 1 tbsp. coconut milk
- 3 pieces Fresh Cut Mango Spears, cut into 1/2 inch pieces
- Salt and pepper, to taste
- Optional: lime wedges, chopped fresh cilantro, for garnishing
- Heat 1 tbsp. olive oil in a skillet over medium high heat.
- Pat the scallops dry with a paper towel and carefully add them to the hot pan. Season with salt and pepper and let the scallops cook undisturbed for about 2-3 minutes.
- Flip the scallops over and sear for 2-3 minutes more, or until they're opaque, cooked through, and golden brown on the outside. Set aside and keep warm.
- Wipe out the skillet and heat the other tablespoon of olive oil over medium-high heat.
- Add the package of rice along with the coconut milk. Stir just until warm and remove from heat.
- Gently stir in the mango pieces and divide rice between plates.
- Then, top each plate with the scallops and serve with lime wedges and chopped fresh cilantro.
Since this recipe only uses a tiny bit of coconut milk, make sure to store the leftovers right away so it doesn’t spoil. To do this, fill an empty ice cube tray with the remaining milk and freeze. Then, you can use the coconut milk cubes in drinks or smoothies!
Make this Seared Bay Scallops with Mango Rice recipe with Hungryroot!
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