Seared Scallops with Coconut Rice and Pineapple Salsa
A quick and elegant dish featuring juicy sea scallops, creamy coconut rice, and zesty pineapple salsa, perfect for impressing guests or enjoying a weeknight meal.
Ingredients
For the Seared Scallops
- 1 pound sea scallops, patted dry
- to taste salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon sugar
- a pinch salt
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 unit Juice of 1 lime
- to taste salt and pepper
Instructions
Preparation of Coconut Rice
- In a medium saucepan, combine jasmine rice, coconut milk, water, sugar, and a pinch of salt.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
Preparation of Pineapple Salsa
- In a bowl, mix together diced pineapple, red onion, cilantro, and lime juice.
- Season with salt and pepper to taste.
- Set aside for the flavors to meld while you cook the scallops.
Cooking the Scallops
- Heat olive oil in a non-stick skillet over medium-high heat.
- Season the scallops with salt and pepper on both sides.
- Once the oil is hot, add scallops to the skillet in a single layer, making sure not to overcrowd.
- Sear for about 2-3 minutes on each side until golden brown and opaque in the center. Add butter during the last minute for extra flavor.
Notes
For best results, dry the scallops before cooking to ensure a perfect sear. If desired, customize the salsa by adding jalapeños for heat or swapping cilantro for fresh mint or basil.