Seared Scallops with Coconut Rice and Snow Peas
- 2 cups jasmine rice
- 1 (13.5 ounce) can coconut milk
- 1½ cups water
- salt and freshly ground black pepper
- 1 cup snow peas, trimmed
- 16 sea scallops, muscles removed
- ½ teaspoon dried red chile flakes, or more to taste
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- ½ cup sliced fresh basil
- Stir rice, coconut milk, water, and a generous pinch of salt together in a Dutch oven or large pot; bring to a boil, then adjust heat to maintain a simmer. Cover and cook until most of the liquid is absorbed, for 15 to 20 minutes. Remove from heat and fluff rice.
- Put snow peas on top of rice and cover to lightly steam them for 5 minutes.
- Season scallops with salt, pepper, and ½ teaspoon red chile flakes.
- Heat oil in a large pan until shimmering. Add scallops, cooking for about 2 minutes or until it can easily be removed from pan. Flip and cook for 2 minutes more or until sides are no longer translucent.
- Finish scallops with the lime juice. Serve with rice, snow peas, and garnish with basil.
Avoid overcrowding the scallops in the pan. They need space to brown properly and achieve that nice crust we love so much. Cook in batches if necessary.
What others are saying
Sam Dalton says:
This Thai dish was authentic tasting. Such a simple recipe but boasting so much flavor. The coconut rice was new for me and I enjoyed it.
Jessica Scott says:
Delicious! I love scallops, but this is my first time making them in an Asian-inspired dish. I really loved all the flavors together, especially the coconut milk. So incredible!