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Seared Scallops with Coconut Rice and Pineapple Salsa

May 14, 2020

Seared Scallops with Coconut Rice

This recipe for Seared Scallops with Coconut Rice and Pineapple Salsa is a Caribbean delight. Not only is this sunshine on a plate, but the fresh, colorful, bright flavors come together quickly!

Seared Scallops and Coconut Rice

Raise your hand if you are afraid of cooking scallops. Have no fear, friends, we are here for you! At Sizzlefish, our dry-packed scallops are shucked and then frozen “unprocessed” (meaning not soaked in water or a preservative solution) right after being harvested. This ensures that you get only pure, natural, wild scallops from us! Not only that, but our scallops are large (under 12 count per pound), packed 4 scallops per package, so that each serving package is 5 plus ounces. That’s a perfect portion in each package! Even better (we know, how can it get better?), our wild sea scallops are a low-calorie source of protein that provides a surprisingly high amount of omega-3’s along with important vitamins and minerals like B12, selenium, and zinc! Delicious and healthy, these scallops are such a perfect protein choice.

Let’s talk about how to get that incredible sear on these beautiful scallops. First, you want to make sure your scallops are dry. This is a perfect example of why you want dry-packed scallops. When you sear a dry-packed scallop, you won’t have extra liquids leaching out as they cook. You will need to defrost your scallops in the refrigerator. When they are completely defrosted and you are ready to get cooking, lay your scallops out on a paper towel. Place another paper towel on top of the scallops and lightly press to dry. Now you want to heat your pan, either cast iron or a nonstick skillet works well. Get your pan hot, then add your butter, oil or a mixture. Now, don’t overcrowd the pan! Place the scallops in your pan (working in batches if you need to), season with salt and pepper, then don’t touch them. It will take about 2 minutes to cook on the 1st side, then see if you’ve achieved that golden brown sear. If your scallops come free from the pan with a golden crisp crust, then flip them and sear on the second side. Again, you want to wait a couple of minutes watching to see when you get that beautiful brown sear. Remove from the pan (wipe it clean if you are going to sear another round) and enjoy!

Now, let’s talk about this recipe, shall we? This really is sunshine on a plate. The combination of the savory seared scallops with the sweet pineapple salsa and creamy coconut rice…YUM! If you’re looking to get outside your comfort zone, try something a little different, and experiment with fun flavors, this is the dish for you! We hope you enjoy this one as much as we did!

Seared Scallops and Coconut Rice Ingredients

Preparation Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings


  • 1 cup Jasmine Rice
  • 1 can (14 ounces) Unsweetened Coconut Milk
  • ½ to 1 cup Water
  • ¼ tsp Sea Salt
  • 1 pound Sizzlefish Scallops, dried well
  • 2 TBSP Coconut Oil or Butter
  • ¼ cup Fresh Cilantro, chopped

Pineapple Salsa:

  • 2 cups Diced Fresh Pineapple, small diced
  • 1 Red Bell Pepper, small diced
  • 1 Shallot, small diced
  • 2 Garlic Cloves, minced
  • ¼ cup Chopped Fresh Cilantro
  • 1 Small Jalapeño, finely chopped, remove the seeds for a milder salsa
  • 1 Lime, zested and juiced
  • ¼ tsp Sea Salt
  • Pepper, to taste 

Seared Scallops and Coconut Rice Recipe


  1. In a medium bowl, combine the pineapple, red bell pepper, shallot, garlic, cilantro, and jalapeño. Stir well. Next, add the lime zest, lime juice and salt, and pepper to the pineapple mixture and stir to combine. Refrigerate while you prepare the rest of the meal.
  2. While the pineapple salsa is resting in the refrigerator, rinse the rice in cold water and drain well. In a medium pot, combine the jasmine rice, coconut milk, ¾ water and salt. Bring the mixture to a boil, uncovered. Once the mixture comes to a boil, cover with a lid, reduce the heat to low and simmer for 20-25 minutes. Check about halfway through to make sure there is enough liquid and stir to prevent sticking to the bottom of the pan. Add more water as needed. When cooked through, remove the rice from the heat and let stand (covered) for 5-10 minutes, fluff with a fork before serving.
  3. When the rice is resting, heat the coconut oil on medium heat in a large skillet. Dry the scallops well with paper towels. Lightly salt and pepper the dried scallops.
  4. Add the scallops to the hot oil flat side down. Make sure you don’t over crowd the pan, working in batches if you need to. Cook for 1-1 1/2 minutes on the first side or until they turn golden brown on the seared side. They will easily release from the pan at this point. Flip the scallops and cook for another 1-1 1/2 minutes or until they turn golden brown on the second side.
  5. Plate the coconut rice, pineapple salsa, and the scallops. Garnish the plate with chopped cilantro and serve.

Seared Scallops and Coconut Rice Recipe

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