Orange Soy Scallops with Coconut Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Full of flavour and ready in less than 30 minutes, this dish is easy enough for weeknights, but special enough for date night!

Ingredients

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

    Instructions

    • 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.

    Nutrition Information:

    Calories: 832kcal | Carbohydrates: 109g | Protein: 15g | Fat: 38g | Saturated Fat: 31g | Cholesterol: 26mg | Sodium: 1337mg | Potassium: 592mg | Fiber: 1g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 32.1mg | Calcium: 53mg | Iron: 5mg