No need for Thai takeout tonight! This easy coconut basmati rice takes just 40 minutes from start to finish. Seared sea scallops are served on a bed of coconut rice with pieces of fresh mango and chopped basil--it's a treat for your taste buds.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with 1/4 teaspoon salt and the 1/8 teaspoon pepper; set aside.

  • Cook onion in the 2 teaspoons hot oil in a medium saucepan over medium heat 5 to 7 minutes or until tender. Stir in rice. Cook and stir 1 minute more. Stir in coconut milk, broth, the water, the remaining 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. Stir in mango and the chopped basil.

  • Meanwhile, cook scallops in the remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until opaque and golden brown, turning once halfway through cooking time. Serve scallops over rice. If desired, sprinkle with basil leaves.

Nutrition Facts

298.9 calories; protein 22g 44% DV; carbohydrates 31.7g 10% DV; exchange other carbs 2; dietary fiber 1.3g 5% DV; sugars 8.5g; fat 9.3g 14% DV; saturated fat 3.2g 16% DV; cholesterol 37.4mg 13% DV; vitamin a iu 757.8IU 15% DV; vitamin c 24.3mg 40% DV; folate 91.5mcg 23% DV; calcium 44.5mg 5% DV; iron 1.6mg 9% DV; magnesium 72.9mg 26% DV; potassium 504.6mg 14% DV; sodium 517.9mg 21% DV.

Reviews (1)

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Rating: 5 stars
So easy to make but super tasty. The rice complements the scallops...highly recommend!!! Read More