Seared Scallops with Rice, Charred Corn, and Crema
1 Box 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
1) *Cook from frozen* Prepare the Mind Blown Dusted Scallops. In a large skillet heat high-heat oil. Once heated cook Mind Blown Dusted Scallops 1 minute each side; set aside. Remove from skillet and reserve on a plate.
*Air Fryer: Spray the air fryer basket with avocado oil. Add Mind Blown Dusted Scallops. Turn air fryer on at 360 degrees for 10-12 minutes.
On a plate, start to layer all ingredient. First, spoon all of the jalapeno crema, then cooked rice, the charred corn, add the cooked Mind Blown Dusted 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 if desired
Blend until smooth into a high-speed blender. Store in the fridge 5-7 days.