Scallops with Mango Salsa & Coconut-Lime Rice

Instructions

1. 
   Cook RiceIn a small clay pot, combine 100 g brown basmati rice, 140 g coconut milk, and 60 mL (1/4 cup) water. Bring to a boil, then reduce heat to low and cover. Simmer for 40–45 minutes until tender. Remove from heat and let rest, covered, for 5 minutes.
2. De-stem and finely chop the cilantro. Zest the lime, then quarter the lime and squeeze juice from two wedges into a medium bowl.
3. Small dice the green bell pepper and Roma tomato into 1/4-inch pieces and add to the lime juice.
4. Roughly chop mango, then add to the bowl with peppers and tomatoes.
5. Small dice the shallot into 1/8-inch pieces and add to the bowl along with half the cilantro.
6. Create the salt-free orange-chili blend by combining 2 g dried orange peel, 1 g ancho chili powder, 1 g smoked paprika, and 0.5 g garlic powder.
7. 
   Compose SalsaSeason the salsa with half of the orange-chili blend, a pinch of lime zest, and black pepper.
8. 
   Season ScallopsRinse scallops under cold water and pat dry. Season both sides with the remaining orange-chili blend and black pepper.
9. Heat oil in a nonstick pan over medium-high heat. Add scallops and cook undisturbed for 2–3 minutes until lightly browned.
10. Flip scallops and cook for 1–2 minutes more until opaque and fully cooked (145°F internal temperature).
11. 
    PlateAdd the remaining cilantro and lime zest to the rice and fluff with a fork. Divide the rice between bowls, top with the mango salsa, and arrange the scallops on top. Serve with remaining lime wedges.