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Scallops on Banza Tropical Rice with Guajillo Mango Sauce

Seared sea scallops on a bed of Banza tropical rice with mango, coconut and lime in a guajillo mango sauce
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Fusion, PNW, Seafood
Keyword: 30 Minute Dinner, Banza Recipes

Ingredients

Guajillo Mango Sauce

  • 1/2 mango
  • 2 dried guajillo chili peppers soaked in 2 cups water until softened about 30 minutes (reserve 1 cup water after soaking))
  • 1 cup guajillo chili water reserved from soaking
  • 1 tbsp hot honey
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1 tsp sugar
  • 1 pinch cayenne
  • 1/2 lime juiced and zested

Banza Tropical Rice

  • 8 oz Banza rice
  • 6 cups water
  • 1/2 cup mango small diced
  • 1 cup shredded coconut
  • 1/4 cup macadamia nuts fine chopped
  • 1/2 lime juiced
  • 1 pinch salt

Scallops

  • 12 sea scallops patted dry
  • 2 tbsp butter
  • 1-2 pinches salt and pepper

Garnish

  • Cilantro fine chopped
  • Mango small diced

Instructions

Guajillo Mango Sauce

  • Add mango, guajillo chilies and reserved soaking water to a blender and blend until smooth.
  • Transfer to a small sauce pot over medium heat.
  • Add remaining ingredients and simmer for about 5 minutes. Keep warm until ready to serve.

Banza Tropical Rice

  • Prepare Banza rice according to package directions.
  • Place prepared Banza rice back in pot used for cooking rice and fold in mango, coconut, macadamia nuts and lime juice. Season lightly with salt. Keep warm until ready to serve.

Scallops

  • Melt 1 tbsp butter in a large saute pan over medium high heat.
  • Working in batches, add half of the scallops to the pan. Season with salt and pepper. Make sure the scallops do not touch and they are evenly spaced int he pan. Once you place the scallops in the pan DO NOT MOVE THE SCALLOPS until ready to flip about 1-2 minutes. You want a golden brown crust to form before flipping. Repeat on other side.
  • Plating: Spoon a smear of Guajillo Mango sauce on plate, place Banza Tropical Rice in three small rounds, place a scallop on each mound of rice. Garnish with more fresh mango and cilantro, if desired.