There’s something irresistible about the mix of buttery scallops, creamy coconut rice, and sweet pineapple salsa.

This dish feels elegant yet is surprisingly easy to prepare, making it perfect for weeknights or special dinners.

Why You’ll Love This Recipe

The scallops are seared to perfection with a golden crust while staying tender inside.

Coconut rice brings a subtle sweetness and creamy texture.

Fresh pineapple salsa balances the richness with brightness and tang.

It’s a restaurant-quality dish you can make at home in under 40 minutes.

What You’ll Need (Ingredient Highlights)

Sea scallops are the star—tender and slightly sweet when seared properly.

Jasmine rice cooked with coconut milk creates a fragrant, creamy base.

Pineapple salsa adds freshness, acidity, and a tropical flair.

Butter gives scallops a rich, golden sear.

Cilantro can be stirred into the rice or used as garnish for a fresh finish.

Pro Tips Before You Start

Pat scallops dry before searing—this is key for getting that golden crust.

Don’t overcrowd the pan; give scallops space so they caramelize instead of steaming.

If using the Instant Pot for rice, release steam carefully to avoid overcooking.

Make the pineapple salsa ahead of time so it’s ready to serve immediately.

How to Make Seared Scallops with Coconut Rice & Pineapple Salsa

Step 1 – Cook the coconut rice (stovetop option)

Combine jasmine rice, coconut milk, and a pinch of salt in a saucepan.

Bring to a boil, stir once, then cover and simmer for 20 minutes.

Remove from heat and let rest 5–10 minutes. Fluff with a fork. Add cilantro if desired.

Step 2 – Cook the coconut rice (Instant Pot option)

Add rice, coconut milk, and a pinch of salt to the Instant Pot.

Close lid, set vent to sealed, and cook on high pressure for 4 minutes.

Carefully release steam, fluff with a fork, and stir in cilantro if desired.

Step 3 – Prepare the pineapple salsa

While rice cooks, mix together pineapple salsa and set aside.

Step 4 – Season the scallops

Pat scallops dry. Season both flat sides with salt and pepper.

Step 5 – Sear the scallops

Heat a skillet over medium-high heat.

Add butter, then place scallops flat side down, leaving space between each.

Cook 1–1½ minutes until a golden crust forms.

Flip and cook another 1–1½ minutes until just translucent in the center.

Step 6 – Plate and serve

Serve scallops over coconut rice with pineapple salsa on the side. Garnish with cilantro.

What to Serve Them With

Pair with a crisp green salad or steamed vegetables.

Serve with chilled white wine like Sauvignon Blanc or Pinot Grigio.

For a heartier meal, add grilled shrimp or lobster alongside the scallops.

Variations / Substitutions

Swap scallops for shrimp or fish fillets if preferred.

Use mango salsa instead of pineapple for a twist.

Try basmati rice or brown rice in place of jasmine.

Storage & Leftovers

Store rice and salsa separately in airtight containers for up to 3 days.

Scallops are best eaten fresh, but leftovers can be refrigerated for 1 day.

Reheat scallops gently in a hot pan to avoid overcooking.

FAQs

Can I use frozen scallops?
Yes, just thaw completely and pat dry before cooking.

How do I know when scallops are done?
They should be golden on the outside and slightly translucent in the center.

Can I make the rice ahead of time?
Yes, cook it earlier in the day and reheat with a splash of coconut milk.

What kind of skillet works best?
Cast iron or stainless steel works best for searing.

Can I make this dairy-free?
Yes, swap butter for coconut oil when searing the scallops.

How do I keep scallops from sticking?
Make sure the pan is very hot before adding them and don’t move them until they release naturally.

Final Thoughts

This seared scallops with coconut rice and pineapple salsa dish is bright, creamy, and full of flavor.

It’s an elegant yet simple recipe that proves restaurant-quality meals are possible at home.