Polynesian Scallops
Transport your taste buds to a tropical paradise with this vibrant Polynesian Scallops recipe. Tender, golden-seared sea scallops are paired with a tangy-sweet pineapple and soy-based sauce infused with honey, fresh ginger, and garlic for a perfectly balanced flavor profile. The dish is brought to life with crisp red bell peppers, aromatic green onions, and a garnish of toasted sesame seeds, all served atop fluffy jasmine rice. Ready in just 30 minutes, this quick yet impressive seafood masterpiece is perfect for weeknight dinners or special occasions. Indulge in the rich, exotic flavors of the Pacific with every bite!
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 0.5 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon (grated) fresh ginger
- 1 clove (minced) garlic
- 1 small (thinly sliced) red bell pepper
- 2 stalks (sliced) green onions
- 2 cups cooked jasmine rice
- 1 tablespoon (optional for garnish) toasted sesame seeds
Instructions
Pat the sea scallops dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer without overcrowding the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Stir in the grated ginger and minced garlic, cooking for about 30 seconds until fragrant.
Add the thinly sliced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
In a small bowl, whisk together the pineapple juice, soy sauce, and honey. Pour the mixture into the skillet and bring to a simmer.
Reduce the heat to low and let the sauce cook for 3-4 minutes, stirring occasionally, until slightly thickened.
Return the seared scallops to the skillet and gently toss to coat them in the sauce. Cook for 1-2 minutes to reheat the scallops.
Remove the skillet from heat and stir in the sliced green onions.
Serve the Polynesian scallops over a bed of cooked jasmine rice, and garnish with toasted sesame seeds, if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
