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


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

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.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So easy to make but super tasty. The rice complements the scallops...highly recommend!!! Read More
Rating: 5 stars
So easy with just a few ingredients but the rice and scallops are wonderful together! Read More