Paradise Scallops Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 1 cup light coconut milk, 1/2 cup water, 1/2 tsp salt, and 1 tsp lime zest in a medium saucepan. Stir once to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving and keep warm.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook 30–45 seconds until fragrant and lightly golden (don't burn).

Add the baby spinach in batches, tossing until just wilted, about 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Pat the scallops very dry with paper towels. Remove and discard the small side muscle if present.

Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust each scallop with about 2 tablespoons of flour, shaking off excess.

Heat a large heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Place scallops in the pan spaced apart in a single layer. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add 2 tablespoons unsalted butter; spoon the melted butter over scallops and cook 40–60 seconds more until opaque in the center (total cook time 3–3.5 minutes). Transfer to a plate and tent loosely with foil to keep warm.

Reduce heat under the scallop pan to medium. If more than 1 tablespoon fat remains, pour off leaving about 1 tablespoon for flavor.

Add 4 tablespoons unsalted butter to the pan and melt. Add the minced shallot and cook 1–2 minutes until translucent.

Add 2 minced garlic cloves and cook 20–30 seconds until fragrant. Pour in 1/4 cup dry white wine to deglaze the pan, scraping browned bits from the bottom. Let the wine reduce by about half (about 1–2 minutes).

Stir in 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1/4 cup light coconut milk, 1 teaspoon honey, and 1 teaspoon soy sauce. Bring to a gentle simmer and let sauce thicken slightly for 1–2 minutes.

Whisk or stir in 2 tablespoons chopped cilantro. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness with an extra 1/2 tsp honey or 1/2 tsp lime juice if desired.

Return the scallops to the pan briefly (30 seconds) to warm through and coat lightly in the sauce, then remove from heat.

Divide the coconut-lime jasmine rice among 4 plates (about 3/4 cup cooked rice per serving). Mound a portion of wilted spinach beside or on top of the rice.

Arrange 4 scallops on each plate over the spinach and rice. Spoon the citrus-butter sauce evenly over the scallops and around the plate.

Garnish with chopped cilantro leaves, microgreens or sliced scallions if using, and a lime wedge. Serve immediately.