Scallop and Yellow Rice Salad

Scallop and Yellow Rice Salad

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
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.


  1. Combine jalapeño peppers and garlic in food processor or blender. Process until finely minced.
  2. 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.
  3. Stir in scallops; cover. Simmer 2 to 3 minutes or until scallops turn opaque and are cooked through.
  4. Transfer rice mixture to large bowl; set bowl in ice water to chill rice and prevent scallops from overcooking.
  5. Toss mixture every few minutes. When mixture is lukewarm, stir in beans, tomatoes and cilantro.
  6. 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.

Check out more recipes for Mexican