Seared Scallops with Coconut Rice and Pineapple Salsa
A fresh, colorful dinner with sweet and spicy pineapple salsa, creamy coconut rice, and luscious pan-seared sea scallops. You'll be instantly transported to the tropics with the combination of flavors!
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Servings: 4 servings
Calories: 322kcal
Ingredients
- 3/4 cup Jasmine Rice, 1 cup rice for Instant Pot
- 1 14 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
Calories: 322kcal | Carbohydrates: 42g | Protein: 17g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 448mg | Potassium: 365mg | Fiber: 2g | Sugar: 8g | Vitamin A: 314IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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