Add rice, water, coconut milk, and 1/2 tsp salt to a medium saucepan. Cover with a lid but leave it slightly askew so steam can escape (This prevents the coconut milk from bubbling up, which tends to happen.) Bring to a boil on high heat. Immediately reduce heat to lowest setting and shift the lid to cover the pan completely. Simmer until liquid is absorbed and rice is just tenter, about 45 minutes. Remove from heat and rest for 10 minutes with the lid on.

Heat 2 teaspoons of the oil in a large skillet on medium heat. Add bell peppers, season with salt and pepper, and cook tender, about 5 minutes. Add pineapples and ginger, and cook, stirring occasionally, until pineapples are lightly browned and ginger is fragrant, 4 to 5 minutes. Add rice and stir gently until heated through. Remove from heat and stir in about 2/3 of the cilantro.

Meanwhile, rinse the scallops thoroughly under cold water to remove any grit (you won't see it, but scallops can be sandy, so rinse to be on the safe side). Pull of the small muscle, which may still be attached to the sides of the scallops. Thoroughly dry the scallops with a paper towel (if they're wet, they won't brown as well). Season both sides with salt and black pepper.

Heat half the butter and half the oil in a large, heavy skillet on medium-high heat (avoid nonstick skillets because you won't get that deeply browned "sear" on the scallops). Add half the scallops to avoid crowding the pan and cook until deep golden brown and opaque in the center, 3 to 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining butter, oil, and scallops. Serve over rice with lime wedges, and garnish with remaining cilantro.