TLC Cooking "Scallop and Yellow Rice Salad"

Scallop and Yellow Rice Salad

Scallop and Yellow Rice Salad

YIELD Makes 5 servings
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INGREDIENTS

2	jalapeño or serrano peppers,* seeded
1	clove garlic, peeled
1/3	cup plus 2 tablespoons vegetable oil, divided
1/2	cup chopped onion
2	cups water
1/2	teaspoon ground turmeric
1/2	teaspoon ground cumin
1/2	teaspoon salt
1	cup uncooked long-grain white rice
1	pound bay scallops or quartered sea scallops
1	can (15 ounces) black beans, rinsed and drained
1	cup chopped tomatoes
1/4	cup chopped fresh cilantro or parsley
3	tablespoons lime juice
Lime wedges and grated lime peel for garnish

*Jalapeño and other chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Combine jalapeño peppers and garlic in food processor or blender. Process until finely minced.
Heat 2 tablespoons oil in large saucepan over medium heat. Add onion and jalapeño pepper mixture. Cook and stir 3 to 4 minutes or until onion is softened. Add water, turmeric, cumin and salt. Bring mixture to a boil over high heat; add rice. Cover; reduce heat to low. Simmer 15 to 20 minutes or until most of the liquid is absorbed.
Stir in scallops; cover. Simmer 2 to 3 minutes or until scallops turn opaque and are cooked through.
Transfer rice mixture to large bowl; set bowl in ice water to chill rice and prevent scallops from overcooking.
Toss mixture every few minutes. When mixture is lukewarm, stir in beans, tomatoes and cilantro.
Combine remaining 1/3 cup oil and lime juice in 1-cup glass measure. Pour over salad and toss. Serve immediately or refrigerate and serve chilled. Garnish just before serving.

This recipe appears in: Mexican

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