Scallops with Mango Salsa
and chile couscous
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Shellfish
Chef
Patrick Le Beau
In Your Box (serves 2)
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⅗ oz. Butter
- 1 Jalapeño Pepper
- 1 Tbsp. Chile and Cumin Rub
- 2 Green Onion
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1 cup Couscous
- 1 Lime
- ¼ oz. Cilantro
- 3 oz. Frozen Mangoes
- 5 oz. Corn Kernels
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8 oz. Scallops
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories687
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Carbohydrates103g
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Fat17g
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Protein29g
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Sodium1583mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prep
slice green onions, separate seed and mince jalapeno rough chop mango zest and juice lime chop cilantro place scallops on paper towels to dry
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2 cooking cous cous
bring 1½ cups of water to a boil with a pinch of salt and chile cumin rub once boiling add cous cous and butter, stir and cover pot and remove from heat allow to sit for 10 minutes and then fluff
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3 corn salsa
in large non stick over medium high heat add 2 t olive oil add corn, jalapeno and white part of onion saute for 4-5 minutes, stirring occasionally remove from heat and fold in green onion tops and mango season with ¼ t salt wipe pan clean and return to same heat
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4 cooking scallops
add 2 t olive oil to the pan season scallops with a pinch of pepper and ¼ t salt sear on one side 2-3 minutes, flip and cook
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