Golden seared sea scallops on a bed of Banza tropical rice with mango, coconut, macadamia nut and fresh lime with a guajillo mango sauce. Ready in 20 minutes and perfect for your guests that crave elegance while still watching what they eat. Banza rice is made from chickpeas and delivers the flavor and texture of rice only with less carbs and more protein.
What is Banza?
When I was asked to try Banza rice and pasta, of course I said YES! Banza rice and pasta is made from chickpeas, which means it’s perfect for anyone on a gluten free diet, vegetarians, vegans or people watching their carbs. Did you know Banza products have 30 % less net carbs than brown rice? And more protein and fiber than your average rice or pasta.
But How Does It REALLY Taste?
O.k., I was a little skeptical. You know, I really like my carbs & gluten. But, I was surprisingly AMAZED at how this rice dish came together. First of all, it cooks in about a quarter of the time as regular rice. This is a good thing. Second, the texture is, well, rice like. Seriously, I would never have known it’s actually chickpeas. (I’m the girl that picks the chickpeas off my salad). You should really just go and CHECK THEM OUT to find out all the goods.
Here’s the link to their very informative web page:
Now Back to the Scallops
These beautiful golden seared sea scallops take only 1-2 minutes per side and look so elegant placed on top of Banza tropical rice. Shredded coconut, diced mango, finely chopped macadamia nut and lime juice folded into Banza rice made from chickpeas. With the rice being ready is only 5 minutes that just leaves the luxurious guajillo mango sauce. And that’s just a blender away!
More Recipes Like This:
- Head On Shrimp with Chili Garlic, Brown Sugar and Shallot
- Mango Shrimp Lettuce Bites
- Grilled Halibut in Roasted Tomatillo Sauce
Scallops on Banza Tropical Rice with Guajillo Mango Sauce
Ingredients
Guajillo Mango Sauce
- 1/2 mango
- 2 dried guajillo chili peppers soaked in 2 cups water until softened about 30 minutes (reserve 1 cup water after soaking))
- 1 cup guajillo chili water reserved from soaking
- 1 tbsp hot honey
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 tsp sugar
- 1 pinch cayenne
- 1/2 lime juiced and zested
Banza Tropical Rice
- 8 oz Banza rice
- 6 cups water
- 1/2 cup mango small diced
- 1 cup shredded coconut
- 1/4 cup macadamia nuts fine chopped
- 1/2 lime juiced
- 1 pinch salt
Scallops
- 12 sea scallops patted dry
- 2 tbsp butter
- 1-2 pinches salt and pepper
Garnish
- Cilantro fine chopped
- Mango small diced
Instructions
Guajillo Mango Sauce
- Add mango, guajillo chilies and reserved soaking water to a blender and blend until smooth.
- Transfer to a small sauce pot over medium heat.
- Add remaining ingredients and simmer for about 5 minutes. Keep warm until ready to serve.
Banza Tropical Rice
- Prepare Banza rice according to package directions.
- Place prepared Banza rice back in pot used for cooking rice and fold in mango, coconut, macadamia nuts and lime juice. Season lightly with salt. Keep warm until ready to serve.
Scallops
- Melt 1 tbsp butter in a large saute pan over medium high heat.
- Working in batches, add half of the scallops to the pan. Season with salt and pepper. Make sure the scallops do not touch and they are evenly spaced int he pan. Once you place the scallops in the pan DO NOT MOVE THE SCALLOPS until ready to flip about 1-2 minutes. You want a golden brown crust to form before flipping. Repeat on other side.
- Plating: Spoon a smear of Guajillo Mango sauce on plate, place Banza Tropical Rice in three small rounds, place a scallop on each mound of rice. Garnish with more fresh mango and cilantro, if desired.
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