Baja scallops with fiesta rice

Baja scallops with fiesta rice

  • Prep Time : 30min
  • 4


  • 8-10 sea scallops
  • 2 tsp. granulated garlic
  • 1/2 tsp. ground cumin
  • 1 Hass avocado, peeled and diced
  • 5 tsp. cornstarch
  • 2 Tbsp. extra virgin olive oil
  • 1 cup grape tomatoes, halved
  • 1 can chicken broth
  • 1 cup rice, pre-cooked
  • 1 tsp. garlic, minced
  • 1 can (15 oz.) corn, drained and rinsed
  • 1 white onion (medium), diced
  • 1 Tbsp. chili powder
  • 1 1/2 cups chicken broth
  • 1/4 cup red bell pepper, diced
  • 2 Tbsp. extra virgin olive oil
  • 1 cup shredded cheddar cheese


  • Thaw scallops overnight in the refrigerator.
  • Pour chicken broth into a measuring cup and stir in cornstarch; set aside.
  • Combine granulated garlic and cumin in a mixing bowl and dust liberally onto scallops.
  • Heat oil in a skillet over medium-low heat; add scallops. Saute 5 minutes on each side. Remove and place on serving plate.
  • Increase heat to medium high. Add tomato halves and diced avocado. Saute, turning frequently, for 2-3 minutes.
  • Stir chicken broth/cornstarch mixture and add to skillet. Cook, stirring frequently, until mixture thickens. Spoon over scallops and serve with Fiesta Rice.
  • Heat oil in a large skillet over medium-high heat. Add onion, bell pepper and rice. Stir until rice changes color.
  • Add garlic and chili powder. Stir to mix evenly and cook for 1 minute. Add chicken broth and mix evenly.
  • Bring mixture to a boil and reduce heat to medium-low. Cover and cook for 10 minutes.
  • Add the corn and cover. Cook for an additional 10 minutes. Turn off the heat and let stand for 5-10 minutes.
  • Top with cheese and serve immediately.
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