This Spicy Coconut Curry Scallops dish is a delightful blend of tender, seared scallops swimming in a rich and spicy coconut curry sauce. Bursting with flavors of ginger, garlic, and warming spices, this recipe is perfect for a quick, gourmet dinner that will transport your taste buds to Southeast Asia. The balance of heat from the spices and the creaminess of the coconut milk creates a beautifully harmonious dish.
Why You’ll Love This Spicy Coconut Curry Scallops Recipe
- Quick and Easy: This dish comes together in just 30 minutes, making it an ideal weeknight dinner.
- Exotic Flavors: The combination of spicy curry and sweet coconut milk will transport your senses to a tropical paradise.
- Impressive Yet Simple: Despite its gourmet flair, this recipe is straightforward enough for beginner cooks.
Ingredients for Spicy Coconut Curry Scallops
For the Scallops:
- 1 lb large sea scallops
- Salt and pepper, to taste
- 1 tablespoon olive oil or coconut oil
For the Coconut Curry Sauce:
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste (adjust for heat preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- 1-2 small red chilies, finely chopped (optional, for extra heat)
- Fresh cilantro, for garnish
Tools You’ll Need
- Skillet or frying pan
- Tongs
- Mixing spoon
- Small saucepan (optional)
How to Make Spicy Coconut Curry Scallops
Step 1: Sear the Scallops
- Pat the scallops dry with a paper towel and season them with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the scallops to the pan, ensuring they are not touching.
- Sear the scallops for 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set them aside.
Step 2: Make the Coconut Curry Sauce
- In the same skillet, add another tablespoon of oil and sauté the chopped onion until soft and translucent, about 3-4 minutes.
- Add the minced garlic, ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
- Stir in the turmeric and cumin, and cook for 30 seconds.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.
- Add the chopped chilies (if using) and lime juice. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
Step 3: Return the Scallops to the Pan
- Once the sauce has thickened slightly, return the seared scallops to the pan, spooning the sauce over them.
- Cook for an additional 2-3 minutes to heat the scallops through, but be careful not to overcook them.
Step 4: Serve and Garnish
- Plate the scallops, spooning plenty of the spicy coconut curry sauce over the top.
- Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.
Serving Suggestions
- Serve these scallops over jasmine rice, quinoa, or noodles to soak up the delicious coconut curry sauce.
- For a complete meal, pair with steamed vegetables like broccoli or bok choy on the side.
Tips for the Best Spicy Coconut Curry Scallops
- Dry Scallops Are Key: Patting the scallops dry before searing ensures a perfect golden crust.
- Adjust the Heat: For a milder dish, reduce the amount of red curry paste and omit the fresh chilies.
- Don’t Overcook Scallops: Scallops cook quickly, so keep an eye on them to prevent them from becoming rubbery.
Storage Instructions
- Refrigerate Leftovers: Store any leftover scallops and curry sauce in an airtight container in the refrigerator for up to 2 days.
- Reheat Gently: To reheat, warm the dish over low heat on the stovetop to maintain the scallops’ tenderness.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen scallops for this recipe?
A: Yes! Just make sure to thaw them completely and pat them dry before cooking to get the best sear.
Q2: Is there a substitute for red curry paste?
A: You can use green curry paste for a different flavor or even yellow curry powder if you don’t have red curry paste on hand.
Q3: Can I make this recipe with other types of seafood?
A: Absolutely! Shrimp, white fish fillets, or even lobster tails would work wonderfully in this coconut curry sauce.
Conclusion: A Bold, Flavorful Feast!
This Spicy Coconut Curry Scallops recipe brings together the best of both worlds—perfectly seared scallops paired with a creamy, spicy coconut curry sauce. The dish is easy enough for a weeknight meal but impressive enough for a special occasion. With its vibrant flavors and simple preparation, this recipe will quickly become a favorite in your home!
Nutritional Information (per serving)
Calories: 320
Protein: 25g
Carbohydrates: 10g
Fat: 20g
Fiber: 2g
Enjoy every delicious bite of this bold and flavorful dish!
