Description
These Spicy Coconut Curry Scallops are a delightful combination of tender, perfectly seared scallops in a rich, creamy coconut curry sauce. Infused with bold spices and a touch of heat, this dish is a flavorful and exotic option for seafood lovers. Perfectly balanced with a hint of sweetness from the coconut milk and a kick of spice, this dish is ideal served over rice or with a side of steamed vegetables.
Ingredients
Scale
For the Scallops:
- 1 lb sea scallops (about 12–16 scallops)
- 1 tablespoon olive oil or coconut oil
- Salt and pepper, to taste
For the Spicy Coconut Curry Sauce:
- 1 tablespoon olive oil or coconut oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (adjust to spice preference)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (14 oz) can full-fat coconut milk
- 1/4 cup chicken broth or vegetable broth
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 teaspoon lime juice (optional, for brightness)
- Fresh cilantro, chopped (for garnish)
Instructions
-
- Prepare the Scallops:
Pat the scallops dry with paper towels to remove any excess moisture. Season both sides with salt and pepper. - Sear the Scallops:
Heat 1 tablespoon of olive oil (or coconut oil) in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. Remove the scallops from the skillet and set them aside. - Make the Spicy Coconut Curry Sauce:
In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the red curry paste, turmeric, cumin, and cayenne pepper (if using), cooking for 1-2 minutes to allow the spices to bloom. - Add the Coconut Milk and Broth:
Pour in the coconut milk and chicken (or vegetable) broth, stirring to combine. Bring the mixture to a simmer, allowing the sauce to cook for 4-5 minutes, thickening slightly. - Finish the Sauce:
If desired, stir in the fish sauce for additional depth of flavor. Add lime juice for a touch of brightness. Taste and adjust the seasoning with salt and pepper as needed. - Combine the Scallops and Sauce:
Return the seared scallops to the skillet, spooning the coconut curry sauce over the top of the scallops. Let them simmer in the sauce for 2-3 minutes, ensuring the scallops absorb the flavors of the curry. - Serve:
Serve the Spicy Coconut Curry Scallops over steamed rice or alongside roasted vegetables. Garnish with fresh cilantro and an extra squeeze of lime if desired.
- Prepare the Scallops:
Notes
- If you prefer milder flavors, reduce the amount of curry paste and cayenne pepper.
- You can substitute the scallops with shrimp or white fish fillets for a variation.
- The sauce can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Thai/Indian-inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 55mg