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Perfect Seared Scallops Recipe with Easy Coconut Rice and Pineapple Salsa Bliss

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A quick and easy recipe featuring perfectly seared scallops paired with creamy coconut rice and a fresh, tangy pineapple salsa. This dish is perfect for busy weeknights or entertaining guests with a tropical flair.

Ingredients

Scale
  • 12 large fresh sea scallops (about 1 pound / 450g), patted dry
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil, for searing
  • 1 tablespoon unsalted butter (optional, for finishing)
  • 1 cup jasmine rice (185g), rinsed
  • 1 cup full-fat coconut milk (240ml)
  • 1 cup water (240ml)
  • ¼ teaspoon salt
  • 1 teaspoon fresh lime zest (optional)
  • 1 cup fresh pineapple, diced small
  • ½ cup red bell pepper, finely chopped
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 small jalapeño, finely minced (optional)
  • Salt, to taste

Instructions

  1. Prepare the Coconut Rice: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup full-fat coconut milk, 1 cup water, and ¼ teaspoon salt. Bring to a gentle boil over medium-high heat.
  2. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Turn off heat and let rice sit covered for another 10 minutes. Fluff with a fork and stir in lime zest if using.
  3. Make the Pineapple Salsa: While rice cooks, dice pineapple and red bell pepper, finely chop red onion. Combine in a bowl with cilantro, lime juice, jalapeño if using, and salt to taste. Stir gently and chill in the fridge.
  4. Prepare the Scallops: Pat scallops dry with paper towels. Season both sides lightly with salt and pepper.
  5. Heat 2 tablespoons oil in a cast iron skillet over medium-high heat until shimmering but not smoking (about 3 minutes). Add scallops in a single layer without crowding.
  6. Sear scallops without moving for 2-3 minutes until deep golden brown on the underside. Flip carefully and cook the other side for 1-2 minutes until scallops feel firm but slightly springy (internal temp 120-130°F).
  7. Optional: Add 1 tablespoon butter during the last minute and spoon melted butter over scallops.
  8. Plate and Serve: Spoon coconut rice onto plates, top with 3-4 scallops each, and finish with pineapple salsa. Garnish with extra cilantro if desired.

Notes

Pat scallops dry thoroughly to ensure a good sear. Do not overcrowd the pan to avoid steaming. Avoid flipping scallops more than once. Let rice rest covered off heat to finish steaming. Pineapple salsa can be made ahead and chilled to meld flavors. Use canned pineapple if fresh is unavailable but fresh is preferred for best flavor.

Nutrition

Keywords: seared scallops, coconut rice, pineapple salsa, easy dinner, tropical recipe, quick seafood, gluten-free, dairy-free option

Find it online: https://chloeplate.com/perfect-seared-scallops-recipe-with-easy-coconut-rice-and-pineapple-salsa-bliss/