Thai Coconut Rice with Scallops!

Hello friends and happy Wednesday! And a HAPPY Wednesday it is indeed! I have some super exciting news to share soon!

Oh my gosh do I have a recipe for YOU!?

Introducing my Thai Coconut Rice with Scallops!

The flavor in this recipe is absolutely outrageous.

Something positively MAGICAL happens when you cook rice in coconut milk…and particularly brown/wild rice. Because the rice itself is very nutty and warm, and couple that with the slightly sweet creaminess of coconut milk…it is enough to make your heart swoon!

And then the scallops — I mean. I can officially say we’ve mastered the art of the perfect sear — so check out the recipe below if you want fail-proof, seared scallops!

Thai Coconut Rice with Scallops

My Thai Coconut Rice with Scallops is BURSTING with flavor! Creamy with notes of ginger and nuttiness – it's absolutely! And it’s so fast and easy! You can whip this together in a snap!

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Cook Time 1 hour hr

Course Main Course

Cuisine thai

Servings 2 people

Calories 617 kcal

Ingredients

  

• 1 lb scallops
• 1 Tbsp Old Bay seasoning
• 2 Tbsp Olive Oil
• 1/2 lemon
• 1 cup rice I used a brown rice blend, cooked per package directions in COCONUT MILK instead of water.
• 1/4 cup pad Thai sauce
• 1 bundle asparagus

Instructions

 

• You can make the rice ahead of time! Cook it per package directions in coconut milk instead of water or broth. Also mix into the coconut milk 1/4 cup of pad Thai sauce. I bought a canned pad Thai sauce from my local Asian market and it worked perfectly.
• Preheat oven to 400 degrees. Bake the asparagus for 30 minutes on a tin foil lined baking sheet, tossed with olive oil, salt, pepper and red pepper flakes. Flip once halfway through.
• To cook the scallops: you want them to be bone dry. So after you rinse them, put them on a paper towel, and dry them completely with another paper towel. Sprinkle the one side with old bay seasoning.
• Next, you want your pan to be very hot. Add about 2 Tbsp Olive oil or avocado oil to a large nonstick pan. Heat until right before it starts smoking. Cook in batches, being careful not to crowd the pan. Let them sear untouched for 2 min.
• Flip each scallop and cook another 2 minutes. Remove from pan and squeeze the juice of half a lemon over top.
• Serve immediately.
• To plate, place a bed of rice (or spinach for keto/Specific Carbohydrate Diet), Top with asparagus and half of the scallops.

Keyword dinner, fish, gluten free, healthy food, keto, paleo,, rice, scallops, seafood, specific carbohydrate diet

Helpful Links:
Good Chef’s Knife
Specific Carb Diet-friendly coconut milk
Info on the Specific Carb Diet
Pad Thai that I used

What can I say…this recipe is the perfect combination of beautiful, delicious, easy, and impressive!

Scallops in and of themselves are a “wow” food — they just impress people! 🙂 And when you sear them so beautifully like that, it is just marvelous!

But the rice…Steven had two helpings it was so creamy and rich and uniquely flavored. It’s the addition of the Pad Thai sauce to the coconut milk that really gives it such a unique, complex flavor! He said he could have made a meal just off the rice!

So do yourself a favor and swap out that water for coconut milk next time you make rice! I promise that you are going to be absolutely blown away!

Until tomorrow!

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