Seared Diver Scallops With Thai-Flavored Jasmine Rice

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Southern Living Cooking School


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1 1/2 cups MAHATMA Jasmine Rice, uncooked

2 tablespoons chopped lemon grass

2 tablespoons chopped fresh cilantro

1 tablespoon minced fresh red chile pepper*

4 tablespoons olive oil, divided

2 tablespoons fish sauce

2 tablespoons orange juice

1 tablespoon honey

1 papaya, peeled, seeded, and chopped

12 large sea scallops (about 1 1/2 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

Garnish: fresh basil leaves

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