Coconut Citrus Scallops

These scallops are pan seared and topped with a rich and creamy coconut citrus sauce. A side of cilantro pairs perfectly with these citrusy scallops. This dish is vibrant and fresh. It’s an easy, elegant meal and ready to go in no time.

This coconut citrus scallops and cilantro rice recipe took me all but 15 minutes to prep and then 15 minutes to cook, making it one of my easiest yet most elegant recipes of all time.

More and more, I’m needing the simplicity, like 5 ingredients max recipes in my life. This is one of those recipes that may look difficult, but I promise you it’s as simple as they come and so incredibly delicious.

The smokiness from the smoked paprika in combination with the citrus flavors of the orange and lime with the creaminess of the coconut milk, takes these pan seared scallops to a whole new level of YUM!

Ingredients for coconut citrus scallops

Here’s what we are working with in this recipe:

• scallops
• coconut milk
• smoked paprika
• orange
• lime

What can I serve with coconut citrus scallops?

I absolutely love the flavor of coconut citrus with the freshness of cilantro. I usually served coconut citrus scallops with cilantro rice. You could sub riced cauliflower or really any other vegetable for a more low carb option. If you don’t necessarily love cilantro, you could always just serve this with white rice. There will be enough sauce to add to your scallops and more to go around.

I also love to serve coconut citrus salads with an arugula salad. If you don’t have arugula on hand, any salad mix works well. Simply mix about 3-4 tablespoons of good olive oil, the juice from half an orange, salt and pepper together in a medium bowl. Chop 1-2 radishes, cherry tomatoes and oranges slices and combine them along with the salad mix in the dressing bowl. That’s it!

How to make citrus coconut scallops

The first thing you are going to want to do is to take the scallops out, lay them on a paper towel, and pat them dry; this is key to getting a good sear.

Then you should mix all of the sauce ingredients together. I can’t fully put into words what this immersion blender means to me. I use it for evvverything–smoothies, sauces…you name it, I use it!

So now it’s just you and those scallops. I’ve found the best way to cook perfect scallops is to pat them completely dry and then place them in a mixing bowl with salt and pepper first and then adding a generous amount of grapeseed oil to the mix. You want to make sure the pan is hot –really hot (you should be able to add a drop of water and hear that sizzle sound). Once the pan is hot, add the scallops and sear for exactly 2 minutes on each side. They will come out beautifully!

The sauce for this recipe is one of those that you can put on everything and anything. I’m now thinking about chicken, shrimp, salmon, even tofu recipes that I could make with this!

Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this quick and easy coconut citrus scallops recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!