Apricot Habanero Glazed Seared Scallops with Coconut-Lime Rice

Apricot Habanero Glazed Seared Scallops with Coconut-Lime Rice

A bright, slightly spicy seafood dinner that balances sweet heat from Coo Moo Apricot Habanero with creamy coconut rice and a crisp herb-garlic micro-salad. Quick to make but elegant on the plate, perfect for weeknight entertaining.

Ingredients

• For the scallops and glaze
• 12 large sea scallops (about 1 to 1 1/4 pounds), patted dry
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (canola or grapeseed)
• 2 tablespoons unsalted butter
• 1/3 cup Coo Moo Apricot Habanero (product link)
• 1 tablespoon light soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 small garlic clove, finely minced
• For the coconut-lime rice
• 1 cup jasmine rice, rinsed
• 3/4 cup canned coconut milk (shake can first)
• 3/4 cup water
• 1/4 teaspoon kosher salt
• Zest and juice of 1 lime
• 2 tablespoons chopped cilantro, optional
• For the herb-garlic micro-salad
• 1 cup mixed microgreens or baby arugula
• 1 tablespoon extra virgin olive oil
• Juice of 1/2 lime
• 1 small garlic clove, very thinly sliced
• Flaky sea salt and black pepper to taste
• Garnish
• Thinly sliced scallion or chives
• Toasted sesame seeds (optional)
• Extra spoonful of Coo Moo Apricot Habanero for serving

Instructions

1. Make the coconut-lime rice: In a small saucepan combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a gentle boil, then lower heat to a simmer, cover, and cook for 12 to 14 minutes until liquid is absorbed. Remove from heat and let sit covered for 8 minutes. Stir in lime zest, lime juice, and cilantro. Keep warm.
2. Prepare the glaze: In a small bowl whisk together Coo Moo Apricot Habanero, soy sauce, rice vinegar, and minced garlic. Set aside.
3. Prep scallops: Pat scallops very dry with paper towels. Season both sides lightly with salt and pepper. Dry scallops sear best, so allow them 10 minutes on the counter to come closer to room temperature while rice finishes.
4. Heat the pan: Place a large stainless steel or cast-iron skillet over medium-high heat. Add neutral oil and let it heat until shimmering but not smoking.
5. Sear scallops: Add scallops to the hot pan in a single layer, leaving space between each. Sear without moving for 1 1/2 to 2 minutes until a golden brown crust forms. Flip and add butter to the pan. Spoon melted butter over scallops for another 1 to 1 1/2 minutes until opaque in the center. Remove scallops to a plate and tent loosely with foil.
6. Glaze scallops: Reduce heat to medium-low. Pour the apricot habanero glaze into the same skillet, scraping any browned bits. Simmer gently for 1 to 2 minutes until slightly thickened. Return scallops to the pan and spoon glaze over them to coat for 30 seconds. Remove scallops and transfer to a serving plate. If glaze needs more shine, stir in a teaspoon of butter off heat.
7. Assemble the micro-salad: In a small bowl toss microgreens or baby arugula with olive oil, lime juice, thin garlic slices, and a pinch of salt and pepper. Let sit 2 minutes so garlic mellows into the dressing.
8. Plate: Spoon a mound of coconut-lime rice in the center of each plate. Arrange 3 scallops on top or alongside the rice. Drizzle any remaining glaze over the scallops and rice. Add a small handful of the herb-garlic micro-salad to the side. Garnish with scallion or chives and a sprinkle of toasted sesame seeds if using. Serve with an extra small spoonful of Coo Moo Apricot Habanero on the side for guests to add more sweet heat.

Notes

• Do not overcrowd the pan when searing scallops. A hot, dry pan creates a superior crust.
• For added texture, serve with a few thinly sliced radishes or cucumber ribbons on the side.
• Leftover glaze can be mixed into a yogurt dipping sauce (3 tablespoons plain yogurt plus 1 tablespoon glaze) for a creamy contrast.
• Recipe scales easily: multiply scallops and rice for more servings.