Scallop and Yellow Rice Salad
Makes 5 servings
|2||jalapeño or serrano peppers,* seeded|
|1||clove garlic, peeled|
|1/3||cup plus 2 tablespoons vegetable oil, divided|
|1/2||cup chopped onion|
|1/2||teaspoon ground turmeric|
|1/2||teaspoon ground cumin|
|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.
- 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.
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