Get the Recipe Seared Scallops with Coconut Rice and Pineapple Salsa
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5.0
24 reviews
Excellent
Get the Recipe Seared Scallops with Coconut Rice and Pineapple Salsa
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Seared Scallops with Coconut Rice and Pineapple Salsa will instantly give you all the island vibes, transporting you instantly to the beach with the first bite. Perfectly pan-seared scallops with a golden brown exterior sit atop a pile of sweet, vibrant pineapple salsa and creamy coconut rice for the ultimate trifecta of flavors. You'll love this easy dinner that's ready in under 30 minutes!
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Ingredients
- 3/4 /4 cup jasmine rice 1 cup rice for Instant Pot
- 1 oz. can unsweetened coconut milk
- 2 cups Pineapple Salsa
- 1 pound Sea Scallops (approximately 16) rinsed and pat dry*
- 3 Tablespoon unsalted butter
- Cilantro for garnish and/or to add to the rice
Instructions
Coconut Rice
- Stovetop Directions: Combine jasmine rice, coconut milk, and a pinch of salt in a medium saucepan. Bring to a boil and stir once. Cover with a lid (or foil) then reduce heat and simmer for 20 minutes. Remove from heat and let stand (covered) for 5-10 minutes, fluff with a fork before serving. Stir in chopped cilantro, if desired.
- Instant Pot Directions: Add 1 cup of rice to the Instant Pot with the can of coconut milk and a pinch of salt. Cover the Instant Pot with the lid, closing it completely, and making sure the vent is set to sealed. Cook on high pressure for 4 minutes; release the steam carefully and fluff with a fork before serving. Stir in chopped cilantro, if desired.
Pineapple Salsa
- Mix together the pineapple salsa while the rice cooks, before making the scallops.
Seared Scallops
- While the rice is resting (or right before it's finished cooking), begin prepping the scallops. Pat the scallops dry, then salt and pepper the flat sides of the scallops.
- Heat a large skillet over medium-high heat. Once the pan is hot, add the butter. When it is bubbly, add the scallops (giving them room between each other), flat side down. Cook for 1 to 1½ minutes on the first side until a golden brown "crust" forms and they easily come away from the pan. Flip and cook for another 1 to 1 ½ minutes until golden brown. The center will be translucent; be careful to not overcook!
- Plate the coconut rice, pineapple salsa, and the scallops together. Garnish with additional cilantro and serve.
Notes
- You can absolutely make as many or as few scallops as you need! 1 pound (16 scallops) is suggested for the serving size of 4.
- Dairy-free: use a high-heat oil in place of the butter.
- Cook time will vary depending on how you cook the rice; using an Instant Pot will be slightly faster.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
42g
(14%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
448mg
(19%)
Potassium
365mg
(10%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
314IU
(6%)
Vitamin C
39mg
(43%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 448mg | 19% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 39mg | 43% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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