Braised Sea Scallops with Peanut Glaze & Coconut Milk Rice {recipe}

braised sea scallops

Living on the coast in New England, I find tons of inspiration for amazingly unique seafood dishes.  Our favorite restaurants are always coming up with innovative and delicious ways to prepare fresh seafood…dishes I could certainly never come up with myself!  This was the case with an amazing scallop dish I ordered recently.  The dish consisted of fresh braised sea scallops on a bed of sweet/creamy rice with a delightful peanut glaze sauce. It was simply euphoric.  I knew I had to try to recreate it at home.  I experimented with a bunch of different ingredients and combinations, and I finally hit on something amazing!  Here’s the my take on the dish, Braised Sea Scallops with Peanut Glaze & Coconut Milk Rice

braised sea scallops

Braised Sea Scallops with Peanut Glaze & Coconut Milk Rice {recipe}

Serves 2

INGREDIENTS (scallops)

8 large fresh sea scallops

2 tbsp. olive oil

garlic powder

salt & pepper


one cup uncooked Jasmin rice

one cup coconut milk

one cup chicken broth

1/2 tsp. garlic powder

INGREDIENTS (peanut glaze)

1/2 cup coconut milk

1/2 cup water

1 tbsp. creamy peanut butter

2 tbsp. agave nectar

1 tsp. soy sauce

1 tbsp. apple cider vinegar

1/2 tsp. ground ginger

1 tsp. salt

1 tsp. corn starch (to thicken if needed)


Coconut Milk Rice: In a medium sauce pan, bring to boil coconut milk, chicken broth, and garlic.  Add Jasmin rice, cover and reduce heat to simmer.

Peanut Glaze: While the rice is cooking, you can begin the peanut glaze.  In a medium saucepan, bring all ingredients (except corn starch) to a boil, then reduce heat to simmer.  Sauce should simmer for approx. 10 minutes, the consistancy should be a pourable glaze.  Add corn starch if needed to thicken at the end (a bit of water can be added if too thick).

Braised Sea Scallops: While your peanut glaze is simmering, you can start on the the sea scallops.  Add olive oil to a large skillet and bring to a high heat.  Quickly drop the scallops onto the skillet, dust the tops of the scallops with a bit of garlic powder, salt & pepper.  Cook the scallops on one side for approx. 2 minutes, until the bottom is golden brown, then flip the scallops and cook for another 2 minutes on the other side, dust with a bit more garlic powder, salt & pepper.  Once golden brown on both sides, remove the scallops from the pan.

Both the rice and peanut glaze should now be complete.  Prepare a dish with a rounded scoop of rice in the center.  Place four sea scallops on the plate and drizzle the peanut glaze all around the dish.  You can garnish the dish with a few peanuts as well.

Bon appetit!

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