Coconut‑Ginger Rice with Seared Scallops

Peel and finely mince the garlic cloves. Peel the fresh ginger and grate it on the finest side of a box grater until you have 2 tablespoons of bright, fragrant shreds.

Rinse the jasmine rice in three changes of cold water until the water runs clear. Drain well.

In a heavy-bottomed pot, warm 2 tablespoons of coconut oil over medium-low heat. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant but not browned.

Add the drained rice and stir to coat every grain with the coconut oil. Pour in 2 cups of fresh water and add the grated ginger. Stir once to combine.

Bring to a gentle boil, then reduce the heat to the lowest setting. Cover tightly and cook for 18 minutes without lifting the lid.

Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and stir in the soy sauce. Cover again to keep warm.

If rice will not be served immediately, cool to room temperature within 1 hour, refrigerate at or below 40°F, and reheat to 165°F before serving. Do not leave cooked rice at room temperature for more than 2 hours total.

Pat the scallops very dry with clean kitchen paper. Season lightly with salt.

Heat a cast-iron or stainless skillet over high heat until smoking. Add 1 tablespoon of coconut oil.

Lay the scallops in the pan without crowding. Sear undisturbed for 2 minutes until a deep golden crust forms on the bottom.

Flip each scallop and cook for 1 to 2 minutes more until the second side is golden and the flesh is opaque throughout.

Divide the coconut-ginger rice among four warm bowls.

Arrange 2 seared scallops on each bowl of rice.

Cut the lime into wedges and place on the table alongside a small bowl of fresh cilantro leaves, letting each eater squeeze lime and scatter herbs to their own taste.