Ingredients

Rice

• 2 c of jasmine rice
• 1 can coconut milk (400 ml)
• 1 1/2 c of water
• 1 tsp salt, or to taste
• 1 tsp granulated sugar, or to taste

Scallops

• 1-2 lbs fresh sea scallops, room temperature, patted dry
• t Tbsp of coconut oil
• 2 tsp salt
• 1/2 tsp ground black pepper
• 2 cloves garlic, minced
• 1 lemon zested and juiced
• 1 c coconut cream, or fat from coconut milk skimmed
• 1 Tsp fresh ginger, grated

Bok Choy

• 4 baby bok choy, halved lengthwise
• 1 Tsp olice oil

Garnish (optional)

• 1/2 c Toasted coconut flakes.

Directions

1. In a medium-sized pot, rinse the jasmine rice until the water runs clear. Drain any excess water and add coconut milk, water, salt, and sugar.
2. Bring mixture to boil, on high heat. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for the remaining 5 minutes, fluff and plate.
3. While the rice is cooking, preheat a non-stick skillet on medium heat. Add cooking oil to the hot pan. Dry the thawed scallops between paper towels. Season with salt and pepper.
4. Place scallops flat side down, sear without moving for 1½-2 minutes or until browned.
5. Flip scallops to other flat side and add lemon juice, cook for 1 minute. Remove scallops from pan, set aside.
6. Add garlic to the pan and sauté for 30 seconds.
7. Add coconut cream, lemon zest and ginger. Reduce heat to medium-low. Stir constantly. Once the cream starts to reduce approximately 1-2 minutes return scallops to pan, keeping the brown sear side up.
8. Finish reducing cream for about 2 minutes.
9. While reducing the cream, heat a large skillet over medium-high heat. Add 1 Tbsp oil and heat until shimmering. Add the bok choy cut-side down and cook until the bok choy is dark brown on the bottom, about 2 to 3 minutes.
10. Plate 1 c rice, 4-5 scallops, and one to two bok choy halves. Sprinkle with optional toasted coconut flakes and drizzle any remaining coconut cream sauce over scallops and rice. Serve.