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Overhead view of a plate of Jerk Scallops and Pineapple Salsa
5 from 3 votes

Jerk Scallops with Pineapple Salsa over Coconut Rice 

Celebrate Valentine's Day (or the weekend) with a sweet and spicy dinner for two. Sweet pineapple salsa compliments jerk scallops full of flavor in a dinner that comes together quickly.

Course Main Course, Seafood
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 636 kcal
Author Liz


Ingredients for the Pineapple Salsa:

  • 1 c. diced pineapple
  • 3 Tbs. minced red onion
  • 2 Tbs. finely chopped cilantro
  • 1 Tbs. fresh lime juice

Ingredients for the Coconut Rice:

  • 1 c. jasmine rice
  • 3/4 c. coconut milk
  • 3/4 c. water

Ingredients for the Scallops:

  • 3 Tbs. jerk seasoning
  • 3/4 lb. sea scallops (about 8 large scallops)
  • 2 Tbs. extra virgin olive oil


Make the Salsa:

  1. Combine all ingredients in a bowl. Refrigerate until serving.

Make the Rice & Scallops:

  1. Bring coconut milk  and water to a boil. Add rice and reduce heat. Simmer, covered, for 10-15 minutes, or until rice is cooked through. Turn off stove and allow to stand for a few minutes.

  2. While the rice is cooking, heat a heavy, cast-iron skillet over medium heat. When hot, add oil.

  3. Rinse scallops and pat dry. Place jerk seasoning on a plate. Coat scallops with seasoning on top, bottom and sides. Place in hot skillet. Sear for 2 minutes per side. If needed, lower heat and continue to cook until scallops are cooked throughout.

  4. Serve scallops hot, over rice. Top with pineapple salsa.