Recipe Library
Coconut Basmati Rice with Seared Scallops
Golden seared scallops rest on fragrant basmati rice simmered in coconut milk and broth, each grain infused with tropical sweetness. Juicy mango and fresh basil add bursts of brightness that balance the rich, savory scallops.
- Total
- 50 min
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 299
- Protein
- 22g
- Carbs
- 32g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 9g
- Sodium
- 518mg
Ingredients
- 1 lb fresh or frozen sea scallops
- 1/2 tsp salt, divided
- 1/8 tsp ground pepper plus 1/4 teaspoon, divided
- 1/2 cup chopped onion (1 medium)
- 2 tsp olive oil plus 1 tablespoon, divided
- 1/2 cup uncooked basmati rice
- 3/4 cup unsweetened light coconut milk
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup water
- 1 medium mango, seeded, peeled, and coarsely chopped
- 1/4 cup chopped fresh basil
- 4 Fresh basil leaves
Instructions
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with 1/4 teaspoon salt and the 1/8 teaspoon pepper; set aside.
- Cook onion in the 2 teaspoons hot oil in a medium saucepan over medium heat 5 to 7 minutes or until tender. Stir in rice. Cook and stir 1 minute more. Stir in coconut milk, broth, the water, the remaining 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. Stir in mango and the chopped basil.
- Meanwhile, cook scallops in the remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until opaque and golden brown, turning once halfway through cooking time. Serve scallops over rice. If desired, sprinkle with basil leaves.