Seared Scallops with Coconut Rice & Pineapple Salsa

Seared Scallops with Coconut Rice & Pineapple Salsa
A fresh, colorful dinner with sweet and spicy pineapple salsa, creamy coconut rice, and luscious scallops – you’ll be instantly transported to the tropics!
  •     3/4 cup Jasmine Rice (1 cup for Instant Pot)
  •     1 can (14 ounces) Unsweetened Coconut Milk
  •     1 batch pineapple salsa
  •     1 pound (approximately 16) Sea Scallops, rinsed and pat dry*
  •     3 Tablespoons unsalted butter
  •     Cilantro for garnish or to mix in rice
  1. Prep the pineapple rice before beginning to cook the other parts of this meal to make it easy on yourself. 
  2. Coconut Rice on Stovetop: Combine jasmine rice, coconut milk, and a pinch of salt in a medium saucepan. Bring to a boil; stir once. Cover with a lid (or foil); reduce heat and simmer for 20 minutes. Remove from heat and let stand (covered) for 5-10 minutes, fluff with a fork, and plate.
  3. Coconut Rice in the Instant Pot: Use 1 cup of jasmine rice; add it to the instant pot with the can of coconut milk and a pinch of salt. Cover and make sure the vent is set to sealed. Cook on high pressure for 4 minutes; release the steam carefully and fluff with a fork.
  4. Seared Scallops: While the rice is resting (or right before it’s finished cooking), begin prepping the scallops. Pat the scallops dry. Salt and pepper the flat sides of the scallops. Heat a large skillet over medium-high heat. Once hot, add the butter; when it is bubbly, and the scallops (giving them room between each other), flat side down. Cook for 1-1 1/2 minutes until a golden brown “crust” forms and they easily come off of the pan. Flip and cook for another 1 – 1 1/2 minutes until golden brown. The center will be translucent; be careful to not overcook!
  5. Plate the coconut rice, pineapple salsa, and the scallops together. Garnish with additional cilantro and serve.
This article and recipe adapted from site.

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