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Seared Scallops with Coconut Rice & Pineapple Salsa
Ingredients
  • ¾ cup Jasmine Rice, 1 cup rice for Instant Pot
  • 1 14 oz. can Unsweetened Coconut Milk
  • 2 cups pineapple salsa
  • 1 pound Sea Scallops (approximately 16), rinsed and pat dry*
  • 3 Tablespoon unsalted butter
  • Cilantro for garnish, and/or to add to the rice
Steps
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