Quick, easy and delicious, this Orange Soy Scallops with Coconut Rice recipe is perfect for “dinner for two” meal and is ready in less than 30 minutes!
Disclosure: This post is sponsored by Grace Foods. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
It’s a busy time of year, so it’s a great time to look for dishes that deliver on flavour, without a huge time investment. This Orange Soy Scallops with Coconut Rice is just such a dish. Beautiful, delicious and special … and ready in less than 30 minutes!
Coconut is one of my favourite flavours, whether sweet or savoury. And when it comes to coconut products, Grace Coconut products have been my go-to. Their line of coconut products include Organic Coconut Oil, Organic Coconut Sugar, Pure Creamed Coconut, Coconut Chips and Organic Coconut Milk.
You can find these Grace products in the International section of most grocery stores all over Canada and if there isn’t an International aisle, they will all be in their respective areas. You can also buy Grace products online through Walmart.ca
If you are like me, coconut milk has become a regular pantry staple item. It’s delicious in so many dishes and it’s also a great way to enjoy the creamy texture for those that are avoiding or can’t tolerate dairy. Other coconut products like coconut oil and coconut sugar are also working their way in to more and more of my recipes. Did you know that coconut sugar can be used 1 for 1 in place of brown sugar in recipes?
You can learn more about Grace Coconut products on their website and by following them on Facebook, Twitter or Instagram. You can also share your own Grace Coconut creations with the hashtag #coconut4life.
For my dish, I’ve used Grace Organic Coconut Milk, to flavour the rice, Grace Organic Coconut Sugar, to coat the scallops and sweeten the sauce and finished with a sprinkling of Grace Coconut Chips.
Scallops always seem like a bit of a splurge, but I’ve found that you only need a few large sea scallops to make a great meal and they are no more expensive than a couple pieces of other meat or chicken. Together with the rice, it’s perfectly filling. That said, you can also throw some shrimp in the mix, if you like or simply make this dish with shrimp instead.
Cook’s Notes for Orange Soy Scallops with Coconut Rice
While normally, you might choose a bit higher heat to sear scallops, because these are coated in sugar, if your heat is too high, the sugar may burn, causing an undesirable bitter taste. That’s why medium heat is better here. Just be sure it is fully heated to medium and once you place your scallops in the pan, do not move them for 2 minutes, so they have a chance to caramelize nicely.
I love the fresh flavour of freshly squeezed orange juice and it would be my choice when I have fresh oranges around. If not, substituting with prepared orange juice is just fine.
Be sure to stir your can of coconut well, to mix the cream with the water well, before measuring and adding to the rice.
Orange Soy Scallops with Coconut Rice
For the coconut rice:
- 1 cup basmati rice rinsed
- 1 cup water
- 1 cup coconut milk stirred
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped fresh cilantro or flat-leafed parsley
For the scallops:
- 6-8 large sea scallops
- 1 Tbsp. butter
- 1 Tbsp. coconut oil
- 1/4 cup coconut sugar
For the sauce:
- 1/2 cup freshly squeezed orange juice
- 4 tsp. soy sauce
- 1/4 tsp. minced fresh ginger
- 1 Tbsp. coconut sugar
Optional: Coconut chips, for garnish
In a small bowl, whisk together the orange juice, soy sauce, ginger and coconut sugar. Set aside.
In a large saucepan, combine the rice, water, coconut milk, salt and pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in cilantro or parsley.
While rice is cooking/standing, heat 1 Tbsp. oil and 1 Tbsp. butter in a skillet over medium heat. Pat scallops dry, season with a bit of salt and pepper. Spread coconut sugar in to an even layer on a plate. Press both sides of scallops in to the sugar. Place scallops in hot skillet and cook until golden on the underside, about 2 minutes, then flip scallops and cook the other side for a further 2-3 minutes. Remove scallops to a plate and discard oil in pan. Tent scallops with aluminum foil to keep warm. Return skillet to the stove-top over medium-high heat.
Add orange/soy sauce to the skillet and bring to a boil. Reduce heat to medium or medium low and allow to simmer, until slightly reduced and thickened, about 3-4 minutes. Taste and add a bit more coconut sugar, if needed, to taste.
To serve, spoon rice on to plate. Top with scallops and drizzle with sauce. Scatter some coconut chips, if desired. Season with salt and pepper, to taste.