Bring a small pot with rice, coconut milk, garlic salt, and 3/4 cup water to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.

Zest and halve lime. Cut one half into wedges and juice the other half.

Stem cilantro. Tear half into smaller pieces and reserve other half as whole leaves.

In a mixing bowl, combine mangoes, jalapeño jelly (to taste), torn cilantro, 1 tsp. lime juice (reserve remaining for sauce), and a pinch of salt and pepper. Set aside.

Pat scallops dry and season all over with a pinch of salt and pepper.

Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan. Cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Remove from burner and transfer scallops to a plate. Wipe pan clean and reserve.

Return pan used to cook scallops to medium heat. Add 1 tsp. olive oil and minced garlic and chili pepper (to taste) to hot pan. Stir often until fragrant, 30-60 seconds.

Add 1/4 cup water, 1 Tbsp. remaining lime juice, 2 tsp. lime zest, brown sugar, and a pinch of pepper. Stir occasionally until sauce has thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with scallops, sauce (to taste), and salsa (to taste). Garnish with whole cilantro leaves and squeeze lime wedges over to taste. Bon appétit!