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. Source: Diabetic Living Magazine

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

299 calories; 9.3 g total fat; 3.2 g saturated fat; 37 mg cholesterol; 518 mg sodium. 505 mg potassium; 31.7 g carbohydrates; 1.3 g fiber; 9 g sugar; 22 g protein; 758 IU vitamin a iu; 24 mg vitamin c; 91 mcg folate; 45 mg calcium; 2 mg iron; 73 mg magnesium;

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