Seared Scallops with Rice, Charred Corn, and Crema
1 Cup Mind Blown Dusted Scallops
½ Cup cooked rice of choice – we used chickpea ‘Right Rice’
1 ear of corn, charred – cooked on the grill or flame on stovetop, cut off the cob.
3 Tbl. Jalapeno crema – we used Zubi’s ( Or see below to make your own)
1 Tbl. Coconut oil for cooking
*Optional garnish: microgreens, jalapeno, red pepper flakes
Heat coconut oil in a cast-iron skillet. Once heated cook Mind Blown Dusted Scallops 1 minute each side; set aside.
On a plate, start to layer all ingredient. First, spoon all of the jalapeno crema, then cooked rice, the charred corn, add the cooked scallops, top with garnish if desired Enjoy!
Homemade Jalapeno Crema:
1 Avocado, medium large
2 heaping Tbl. Cilantro
1 clove Garlic
1 Jalapeno, roasted and deseeded
1 Lime, juiced
1/4 tsp Pink Salt
Splash of coconut milk is desired
Blend until smooth into a high-speed blender. Store in the fridge 5-7 days.