Categories: Fish- Seafood

Ingredients

• Scallops
• 8 to 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
• Rice:
• 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 r3ed bell pepper, diced
• 2 Tbsp. extra virgin olive oil
• 1 cup shredded cheddar cheese

Directions

1. Thaw scallops overnight in the refrigerator.

2. Pour chicken broth into the measuring cup and stir in cornstarch; set aside.

3. Combine granulated garlic and cumin in a mixing bowl and dust liberally onto scallops.

4. Heat oil in a skillet over medium-low heat; add scallops. Saute 5 minute on each side. Remove ad place on serving plate.

5. Increase heat to medium-high. Add tomato halves and diced avocado. Saute, turning frequently for 2 to 3 minutes.

6. Stir chicken broth/ cornstarch mixture and add to skillet. Cook, stirring frequently, until mixture thickens. Spoon over scallops and serve with Fiesta Rice.

7. Rice:

8. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper and rice. Stir until rice changes color.

9. Add garlic and chili powder. Stir to mix evenly and cook for 1 minute. Add chicken broth and mix evenly.

10. Bring mixture to a boil and reduce heat to medium-low. Cover and cook for 10 minutes.

11. Add the corn and cover. Cook for an additional 10 minutes. Turn off the heat and let stand for 5 to 10 minutes.

12. Top with cheese and serve immediately.

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