Seared Diver Scallops With Thai Flavored Jasmine Rice

• 1 1/2 cups Mahatma(R) or Carolina(R) Jasmine Rice
• 2 tablespoons Lemongrass, chopped
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Red chili, minced
• 2 tablespoons Thai fish sauce
• 2 tablespoons Orange juice
• 1 tablespoon Honey
• 4 tablespoons olive oil, divided
• 12 Large scallops
• Salt and pepper, to taste
• 1 Papaya, peeled and seeded
• Basil Leaves

1. Prepare rice according to package, adding the lemongrass to the water.
2. 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.
3. 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.
4. 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.

jasmine rice, cilantro, red chili, fish sauce, orange juice, honey, olive oil, scallops, salt, basil

Taken from www.myrecipes.com/recipe/seared-diver-scallops-with-thai-flavored-jasmine-rice-0 (may not work)