Spiced Coconut Peanut Glazed Scallops Recipe

Cook Forbidden Black Rice Cake

Rinse the forbidden black rice under cold water. In a pot, combine black rice, coconut milk, sugar, and salt. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the rice is tender. Stir in cornstarch until well combined, then pour into a greased baking dish and bake at 350°F (175°C) for 20 minutes.

Prepare Curried Peanut Sauce

In a small saucepan, combine peanut butter, coconut milk, curry powder, soy sauce, honey, and lime juice. Heat over medium-low, stirring until smooth and heated through.

Prepare Mango & Papaya Salad

In a bowl, combine diced mango, papaya, lime juice, chopped cilantro, and salt. Toss gently to combine and set aside.

Sauté Baby Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add baby spinach and sauté until wilted. Season with salt and pepper to taste.

Cook the Scallops

Season scallops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add scallops and cook for 2-3 minutes on each side until golden brown. Reduce the heat and brush the scallops with curried peanut sauce. Cook for an additional minute.

Serve the Dish

On a plate, place a slice of the coconut forbidden black rice cake, top with sautéed baby spinach, and arrange scallops on top. Drizzle with more curried peanut sauce and serve with a side of mango and papaya salad.