Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This fresh and simple dish has it all. The 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.

Diabetic Living Magazine; updated January 2023


Read the full recipe after the video.

Recipe Summary

20 mins
40 mins


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

1/2 cup rice and 2 or 3 scallops
299 calories; protein 22g; carbohydrates 31.7g; dietary fiber 1.3g; sugars 8.5g; fat 9.3g; saturated fat 3.2g; cholesterol 37.4mg; vitamin a iu 757.8IU; vitamin c 24.3mg; folate 91.5mcg; calcium 44.5mg; iron 1.6mg; magnesium 72.9mg; potassium 504.6mg; sodium 517.9mg.

3 lean protein, 1 1/2 starch, 1 fat, 1/2 fruit