Spicy Coconut Curry Scallops Recipe

Craving a dish that’s bold, rich, and packed with flavor? Say hello to Spicy Coconut Curry Scallops! The sweetness of the scallops pairs beautifully with the creamy coconut milk, while the curry and spices bring the perfect level of heat and depth. This dish is simple to make but tastes so luxurious, you’ll feel like you’re dining at a top restaurant. Trust me, once you try this, it’ll quickly become a go-to for special occasions or weeknight dinners when you want to impress!

Why You’ll Love Spicy Coconut Curry Scallops

• Flavor Explosion: The rich coconut milk, combined with bold spices like curry and ginger, creates a deliciously creamy, aromatic sauce. The scallops soak up all those vibrant flavors!
• Quick and Easy: From start to finish, this recipe takes less than 30 minutes, making it an ideal weeknight meal when you don’t have much time but still want something extraordinary.
• Impressive and Elegant: This dish looks and tastes impressive, so it’s perfect for a dinner party or date night at home.
• Healthy & Light: Scallops are a low-calorie, high-protein option, making this a nutritious choice without sacrificing flavor.
• Customizable: You can adjust the spice level to suit your tastes. Add more heat or go milder—it’s totally up to you!

Ingredients in Spicy Coconut Curry Scallops

Let’s take a look at what you’ll need to make this flavorful dish. The ingredients are simple, but the combination creates a mouthwatering meal!

For the Scallops:

• Fresh scallops: Look for plump, fresh scallops—whether they’re dry-packed or frozen, just make sure they’re thawed and patted dry before cooking.
• Olive oil: For searing the scallops and giving them that crispy, golden brown exterior.
• Salt & pepper: To season the scallops and enhance their natural sweetness.

For the Coconut Curry Sauce:

• Coconut milk: The creamy base of this sauce, which adds richness and smoothness to balance out the spices.
• Red curry paste: This gives the dish its signature flavor and spiciness. You can use mild or spicy, depending on your taste.
• Ginger: Fresh ginger adds a zesty, warming flavor to the sauce that really complements the coconut and curry.
• Garlic: For a savory depth of flavor that rounds out the sauce.
• Lime juice: Adds brightness and acidity to balance the richness of the coconut milk.
• Soy sauce: A touch of soy sauce for a savory umami kick.
• Chili flakes: Optional, but if you love heat, a pinch of chili flakes will kick up the spice level.

For Garnish:

• Fresh cilantro: A sprinkle of fresh cilantro adds a burst of color and an herbal note that contrasts perfectly with the rich curry sauce.
• Lime wedges: Serve with lime wedges to squeeze over the top just before eating—this adds a refreshing tang that brightens the flavors.

(Note: Full ingredient measurements are available in the recipe card below.)

Instructions

Step 1: Prepare the Scallops

Start by patting the scallops dry with a paper towel to remove any excess moisture. This will help them sear better and get that delicious crispy outer layer. Season the scallops on both sides with a pinch of salt and pepper.

Step 2: Cook the Scallops

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the scallops to the pan, making sure they’re not overcrowded (you may need to do this in batches depending on the size of your skillet). Sear the scallops for about 2-3 minutes per side, until they are golden brown and cooked through. Once cooked, transfer them to a plate and set them aside.

Step 3: Make the Coconut Curry Sauce

In the same skillet, add another tablespoon of olive oil (if needed). Add the minced garlic and grated ginger, and sauté for about 1 minute, until fragrant. Then, stir in the red curry paste and cook for another 2 minutes, letting the spices bloom.

Next, pour in the coconut milk, soy sauce, and lime juice. Stir everything together and bring the mixture to a simmer. Let it cook for about 3-5 minutes, until the sauce has thickened slightly. Taste and adjust the seasoning, adding chili flakes if you like it spicier.

Step 4: Combine and Serve

Return the cooked scallops to the pan, nestling them into the coconut curry sauce. Spoon some of the sauce over the scallops and let them simmer for another 1-2 minutes to heat through.

Once the scallops are warmed and coated in the sauce, transfer them to a serving platter. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

How to Serve Spicy Coconut Curry Scallops

• Serve with rice: A fluffy bowl of jasmine or basmati rice is the perfect base to soak up the rich coconut curry sauce.
• Pair with vegetables: Steamed broccoli, sautéed spinach, or roasted vegetables make for a perfect, light side dish that complements the richness of the scallops.
• Try with noodles: If you’re craving something a little different, serve the scallops over cooked rice noodles or even a bed of zoodles (zucchini noodles) for a low-carb option.
• Serve with naan: Warm naan or flatbread is great for dipping into the creamy curry sauce.

Additional Tips

• Avoid overcooking the scallops: Scallops cook quickly and can become tough if overcooked, so keep a close eye on them.
• Adjust the heat: If you prefer a milder flavor, reduce the amount of curry paste or skip the chili flakes.
• Add extra veggies: Feel free to throw in some diced bell peppers, snap peas, or spinach for extra color and nutrients.
• Make it ahead: You can make the coconut curry sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, just warm it up and cook the scallops fresh.

Nutrition Facts

Servings: 4
Calories per serving: 250
Total Fat: 16g
Saturated Fat: 13g
Cholesterol: 35mg
Sodium: 550mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 3g
Protein: 22g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20 minutes

FAQ Section

Q1: Can I use frozen scallops?
A1: Yes, just make sure they are fully thawed and patted dry before cooking for the best results.

Q2: Can I use shrimp instead of scallops?
A2: Absolutely! Shrimp works wonderfully in this recipe. Just make sure to adjust the cooking time, as shrimp cooks faster than scallops.

Q3: Can I make this dish ahead of time?
A3: You can prepare the coconut curry sauce ahead of time and refrigerate it for up to 2 days. When you’re ready, just heat it up and cook the scallops fresh.

Q4: Is this dish spicy?
A4: It has a mild to medium spice level. If you prefer less heat, reduce the amount of curry paste and skip the chili flakes.

Q5: Can I make this dish vegan?
A5: Yes! You can substitute the scallops with tofu or your favorite plant-based protein. Make sure to check that your curry paste is vegan-friendly.

Q6: How should I store leftovers?
A6: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid overcooking the scallops.

Q7: Can I freeze this dish?
A7: It’s best to freeze the coconut curry sauce separately and cook fresh scallops when you’re ready to eat. You can freeze the sauce for up to a month.

Q8: How do I prevent the scallops from overcooking?
A8: Sear the scallops for 2-3 minutes per side and make sure the skillet is hot enough to get a good sear without overcooking.

Q9: Can I add other vegetables to this dish?
A9: Absolutely! Try adding bell peppers, snap peas, or spinach to the sauce for extra flavor and nutrition.

Q10: What do you recommend serving with this dish?
A10: Rice, naan, or even roasted vegetables all make excellent sides for this dish.

Conclusion

These Spicy Coconut Curry Scallops are sure to become one of your favorite go-to meals. The combination of tender, perfectly cooked scallops and the creamy, spiced coconut curry sauce is nothing short of amazing. Whether it’s a special occasion or a weeknight dinner, this dish will always impress. Enjoy!

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