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Get the Recipe Seared Scallops with Coconut Rice and Pineapple Salsa
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 322 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.