How to make it
Add the scallops and Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce to a bowl. Mix until the scallops are evenly coated with the sauce. Place in the fridge for at least 1 hour to marinate.
While the scallops marinate, whisk the lime juice, ginger powder, and chili powder together in a large bowl until the spices are evenly mixed. Then add in the mango, red bell pepper, red chili pepper, jalapeño, and shallot. Mix until combined then set it aside in the fridge.
Rinse and drain the jasmine rice a few times with cold water until the water runs clear.
Add the rinsed rice, coconut milk, water, sugar, and salt to a pot. Bring the mixture to a boil then lower the heat so that it is simmering. Cover the pot with a lid and simmer for 20 minutes. Uncover the pot and cook for an additional 5 minutes. Fluff the rice with a fork when it is done.
Heat the grill to a medium high heat. Place the scallops on the grill and cook for about 2-3 minutes on each side.
Serve the grilled scallops with the coconut rice, mango salsa, and lime wedges. Garnish with radish slices and cilantro leaves. Enjoy!