Ingredients

1 qt	Coconut milk, unsweetened
1 qt	Water
2 lbs	Long grain white rice, uncooked
1 tbsp	Salt
8 lbs	Sea scallops (8-10 count)
To taste	Salt and pepper
1-1/2 cups	Olive oil
6 cups	Saucemaker® Pineapple Curry Sauce, warmed
To garnish (optional)	Chives, whole

Procedure

To Make Coconut Rice:

1. In a large stockpot, bring unsweetened coconut milk and water to a boil.
2. Stir in rice and salt. Bring to a boil.
3. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed.
4. Set aside and keep warm.

To Make One Serving: 

1. Sprinkle 3 scallops with salt and pepper.
2. Heat 1 tablespoon olive oil on high heat in a cast iron skillet.
3. Cook scallops for 3 minutes on one side until crisp; turn and cook for 1 minute or until scallops are opaque.

To serve: Top 1/2 cup rice with 3 scallops and 1/4 cup warmed Saucemaker® Pineapple Curry Sauce. Garnish with chives, if desired.

Yield: 24 Servings

Nutrition

No nutrition information available.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)