Seared Diver Scallops with Thai Flavored Jasmine Rice

Serves 4
Pan seared scallops served with a delicious cilantro, honey-orange dressing.

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  • Jasmine Rice
    Make your family meals “gourmet” when you use Mahatma Thai Jasmine Rice. Authentic and natural, it complements your menu with exotic scent and flavor.


1 1/2 cups Mahatma® Jasmine Rice
2 Tbsps lemongrass, minced
2 Tbsps fresh cilantro leaves, chopped
1 Tbsp red chili, minced
2 Tbsps Thai fish sauce
2 Tbsps orange juice
1 Tbsp honey
4 Tbsps olive oil, divided
12 large scallops
salt and ground black pepper, to taste
1 Papaya, peeled and seeded
fresh basil leaves

Cooking Directions

Prepare rice according to package, adding the lemongrass to the water.

While rice is cooking, combine cilantro, chili, fish sauce, orange juice, honey and 2 tablespoons of olive oil. Reserve. In blender, puree 1 cup papaya and reserve. Slice remaining papaya thinly to use for garnish.

Heat remaining olive oil in a non-stick skillet. Season scallops with salt and pepper. Sear in hot oil until golden brown, flip and finish cooking, about 1-2 minutes.

Combine reserved dressing with hot rice. Place sliced papaya on plate and top with molded rice. Place 3 scallops on the side and garnish with papaya sauce and basil leaves.
Aroma® #1 Rice Cooker Brand
Recipe Tip: Do you have a rice cooker? To prepare the rice for this dish … Add jasmine rice, lemongrass and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.