This Recipe Provided by Gourmet House® Rice

Seared Diver Scallops with Thai Flavored Jasmine Rice

1 ½ cups Gourmet House® Thai Jasmine Rice
2 Tbs. lemongrass, minced
2 Tbs. fresh cilantro leaves, chopped
1 Tbs. red chili, minced
2 Tbs. gluten free Thai fish sauce
2 Tbs. orange juice
1 Tbs. honey
4 Tbs. olive oil, divided
12 large scallops
Salt and ground black pepper, to taste
1 papaya, peeled and seeded
Fresh basil leaves
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. (Serves: 4)