Seared Scallops
With Mango Shiitake Coconut Rice
Pairs with Saratoga Still Spring Water
This recipe has delightfully light flavors from the scallops, sweetness from the mango, umami notes from the mushrooms, and bright freshness from the herbs. This is a perfect pairing for Saratoga® Still Water. The low minerality will complement the light flavors of the scallops while balancing the acidic and umami notes in the dish.
Serves 4 People · Cook in 1 hour
Download RecipeIngredients
Preparation
Step One
In a medium saucepan, heat 1 tablespoon peanut oil over medium heat until it shimmers. Add rice and cook, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the ginger and garlic pastes and cook, stirring, until fragrant, 30 seconds-1 minute more. Carefully add coconut milk and ½ cup water to the saucepan and stir to combine. Bring to a boil then reduce heat to low, cover, and simmer until rice is tender and liquid is nearly all absorbed, 15- 20 minutes. Remove from heat and continue to steam, covered, 10 minutes more.
Step Two
Meanwhile, in a large skillet, heat 1 tablespoon peanut oil over medium-high heat until shimmering. Add sliced shiitakes and sauté, stirring occasionally, until the water has cooked out and the mushrooms are lightly golden, 5-7 minutes. Season to taste with salt and pepper, then remove from heat and transfer to a plate. Wipe out the pan, and return it to the stovetop.
Step Three
Season scallops on both sides with salt and pepper. Heat remaining peanut oil in skillet over medium-high. When oil is shimmering, add scallops to the pan and sear until golden, about 2-2 ½ minutes per side.
Step Four
When rice is ready, fluff with a fork and gently stir in shiitakes, mango, basil, and cilantro.
Step Five
Divide rice among plates and top with scallops, garnishing with more basil and cilantro leaves.
