Description
A vibrant and tropical dish featuring tender seared sea scallops served over creamy coconut-infused jasmine rice, paired with a refreshing pineapple salsa. This meal combines sweet, savory, and aromatic flavors perfect for a quick and elegant dinner.
Ingredients
Coconut Rice
- ¾ cup jasmine rice (or 1 cup rice for Instant Pot)
- 14 ounces canned coconut milk
- Pinch of salt
- Fresh cilantro, chopped (optional, for garnish and stirring into rice)
Pineapple Salsa
- 2 cups pineapple salsa
Seared Scallops
- 1 pound dry sea scallops (approximately 16 scallops)
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh cilantro (for garnish)
Instructions
- Prepare Coconut Rice: Choose your cooking method. For stovetop, 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, reduce heat to low, and simmer for 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in chopped cilantro if using. For Instant Pot, add 1 cup rice, coconut milk, and pinch of salt to the pot. Seal the lid and set vent to sealed. Cook on high pressure for 4 minutes, then carefully release steam. Fluff rice with a fork and stir in cilantro if desired.
- Mix Pineapple Salsa: While the rice cooks, mix or prepare the pineapple salsa in a bowl to have it ready to serve alongside the scallops and rice.
- Prep Scallops: Pat the scallops dry thoroughly with paper towels. Season the flat side of each scallop with salt and pepper to taste.
- Heat Skillet and Butter: Place a large skillet over medium-high heat. When the pan is hot, add the unsalted butter and let it melt until it becomes bubbly but not browned.
- Seared Scallops: Add the scallops to the skillet, flat side down, ensuring they are spaced apart to avoid steaming. Cook for 1 to 1½ minutes until a golden crust forms and the scallops easily release from the pan. Flip scallops and cook the other side for another 1 to 1½ minutes. The scallops should be golden brown outside with a translucent center to avoid overcooking.
- Plate and Serve: Serve the scallops atop or alongside the coconut rice and pineapple salsa. Garnish with additional fresh cilantro and enjoy immediately.
Notes
- Patting scallops dry is essential to achieve a good sear crisp crust.
- Do not overcrowd the pan when searing scallops as it causes steaming rather than searing.
- The coconut rice can be made in advance and gently reheated before serving.
- If you do not have pineapple salsa prepared, you can make a simple salsa by combining diced pineapple, red onion, jalapeno, cilantro, lime juice, and salt.
- For best flavor and texture, avoid overcooking scallops; they cook quickly and continue to cook slightly after removal from heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
