Tamarind-Blueberry Scallops with Chilled Coconut Cucumber Rice
Glossy scallops, jammy blueberries, cool coconut rice, tropical heat.
Daily recipe · August 10, 2026
A little about this dish
This dish leans into steamy late-summer weather with a cool, vivid Caribbean-inspired seafood bowl that feels bright rather than heavy. Sweet sea scallops are quickly seared and paired with a savory-tart blueberry and tamarind glaze, then set over chilled coconut-lime cucumber rice with mango, herbs, and a little Scotch bonnet for sparkle. Blueberries are especially good here: they echo the jammy depth of island fruit sauces while adding an unexpected deep purple shine that photographs beautifully.
Ingredients (for 2)
- Sea scallops — 10 large (about 12 oz) — side muscle removed, patted very dry
- Blueberries — 1 cup — divided
- Jasmine rice — 1/2 cup — rinsed
- Light coconut milk — 3/4 cup
- Water — 1/4 cup
- English cucumber — 1/2 cup — finely diced
- Mango — 1/2 cup — small diced
- Tamarind paste — 1 1/2 tbsp
- Lime — 2 — 1 zested and juiced, 1 cut into wedges
- Shallot — 1 small — finely minced
- Garlic — 1 clove — grated
- Fresh ginger — 1 tsp — grated
- Scotch bonnet or red chile — 1/4 to 1/2 small — very finely minced
- Fresh cilantro — 2 tbsp — chopped
- Fresh mint — 1 tbsp — chopped
- Allspice — 1/8 tsp
- Ground cinnamon — 1 pinch
- Honey — 2 tsp
- Unsalted butter — 1 tbsp
- Neutral oil — 1 1/2 tbsp
- Kosher salt — 1 tsp — plus more to taste
- Black pepper — 1/2 tsp
Preparation
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Step 1 — 🍚🥥🔥In a small saucepan, combine the jasmine rice, light coconut milk, water, and 1/4 teaspoon kosher salt. Bring to a gentle boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.
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Step 2 — 🥒🍋❄️Spread the rice on a plate or tray to cool slightly. When just warm, fluff it and fold in the diced English cucumber, half the lime zest, 1 tablespoon lime juice, half the cilantro, and half the mint. Chill while you prepare the other parts.
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Step 3 — 🫐🥄✨In a small saucepan, combine 3/4 cup blueberries, tamarind paste, minced shallot, grated garlic, grated ginger, minced scotch bonnet or red chile, allspice, cinnamon, honey, 1 tablespoon lime juice, 2 tablespoons water, and a small pinch of salt. Simmer over medium-low heat for 5 to 7 minutes, crushing the berries, until thick and glossy.
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Step 4 — 🧈🍋👌Mash the glaze well with a fork or blend briefly for a smoother texture. Stir in the unsalted butter off the heat, then taste and adjust with a little more lime juice or salt if needed.
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Step 5 — 🥭🫐🌿Toss the diced mango with the remaining blueberries, remaining cilantro, remaining mint, and a squeeze of lime juice. Set aside for topping.
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Step 6 — 🧻🧂⚫Pat the sea scallops dry again with paper towels and season them with the remaining kosher salt and black pepper.
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Step 7 — 🍳🔥🦪Heat a large skillet over medium-high heat until very hot, then add the neutral oil. Sear the scallops for 1 1/2 to 2 minutes on the first side without moving until deeply golden. Turn and cook 1 minute more, just until barely firm.
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Step 8 — 🥄🫐🔄Lower the heat and spoon a little blueberry-tamarind glaze into the pan. Turn the scallops quickly to coat them lightly without overcooking.
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Step 9 — 🍚🦪🍽️Spoon the chilled coconut cucumber rice into shallow bowls. Arrange 5 scallops in each bowl on top or alongside the rice.
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Step 10 — 🍋🌈✅Spoon extra glaze around and over the scallops. Scatter the mango-blueberry herb topping over the rice, then finish with the remaining lime zest and lime wedges. Serve right away.
A final fox tip
If scallops are unavailable, this also works beautifully with large shrimp or a firm white fish like snapper. For even more color contrast, garnish with a few tiny basil leaves or edible flowers. The blueberry-tamarind glaze can be made ahead and chilled; it is also excellent brushed onto grilled seafood.