If you adore dishes that burst with bold flavor and a touch of exotic flair, you are going to fall head over heels for this Spicy Coconut Curry Scallops Recipe. Tender, juicy scallops swim in a luxuriously creamy and aromatic coconut curry sauce that perfectly balances heat, sweetness, and a hint of citrus. Every bite feels like a mini trip to a tropical paradise, where the warm curry spices and the richness of coconut milk create a dish that’s absolutely irresistible. Whether you’re looking for a quick weeknight dinner or an impressive plate to serve guests, this recipe hits all the right notes and will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to unlocking the magic of this dish. Each element here is simple but essential—offering the perfect combination of flavor, texture, and color that makes the Spicy Coconut Curry Scallops Recipe shine.
- 1 lb sea scallops: Choose fresh, dry scallops for the best texture and sweetness.
- 1 tablespoon olive oil or coconut oil: Helps to sear the scallops beautifully without sticking.
- Salt and pepper, to taste: Essential for seasoning and bringing out the natural flavors.
- 1/2 medium onion, finely chopped: Adds a subtle sweetness and depth to the curry base.
- 2 cloves garlic, minced: Offers a savory punch that complements the spices.
- 1 tablespoon fresh ginger, grated: Brings zesty warmth and a little bite to the sauce.
- 1 tablespoon red curry paste: The heart of the curry’s spice and flavor – adjust according to your preferred heat level.
- 1/2 teaspoon ground turmeric: Gives the curry a beautiful golden color and mild earthiness.
- 1/2 teaspoon ground cumin: Adds a warm, nutty undertone that enhances the curry’s complexity.
- 1/4 teaspoon cayenne pepper (optional): For those who love an extra kick, this amps up the heat perfectly.
- 1 (14 oz) can full-fat coconut milk: The creamy base that balances the spices and tenderizes the scallops.
- 1/4 cup chicken broth or vegetable broth: Adds moisture and a subtle savory depth to the sauce.
- 1 tablespoon fish sauce (optional): Boosts umami without overpowering, but feel free to skip if preferred.
- 1 teaspoon lime juice (optional): Lends a fresh brightness that cuts through the richness.
- Fresh cilantro, chopped: A vibrant garnish that adds a pop of color and herbal freshness.
How to Make Spicy Coconut Curry Scallops Recipe
Step 1: Prep and Sear the Scallops
Begin by patting your scallops dry with paper towels—this step is crucial for a nice, golden sear. Season them lightly with salt and pepper. Heat 1 tablespoon of olive or coconut oil in a large skillet over medium-high heat. Once hot, carefully add the scallops, making sure not to overcrowd the pan. Sear for about 2 minutes on each side until they develop a caramelized crust and float easily in the pan. Remove and set aside to keep warm while you build your curry sauce.
Step 2: Build the Flavor Base
Using the same skillet, add the remaining tablespoon of oil and reduce the heat to medium. Toss in the finely chopped onion and sauté until translucent and soft, about 3-4 minutes. Add minced garlic and freshly grated ginger, stirring for about 1 minute until fragrant. This fragrant base is the foundation of the curry’s irresistible aroma.
Step 3: Add the Spices and Curry Paste
Stir in the red curry paste, turmeric, cumin, and cayenne pepper if using. Cook the mixture for 1-2 minutes to toast the spices lightly and allow their flavors to bloom. This step really elevates the warmth and complexity of your Spicy Coconut Curry Scallops Recipe.
Step 4: Create the Coconut Curry Sauce
Pour in the full-fat coconut milk and broth, stirring well to combine. Let everything simmer gently for about 5-7 minutes until the sauce thickens slightly. At this stage, add the fish sauce for umami notes, if you’re using it, and taste to season further with salt or pepper. Finish with a dash of lime juice to brighten the entire dish with a refreshing zing.
Step 5: Reunite Scallops and Sauce
Return the seared scallops to the skillet with the curry sauce, spooning some sauce over them. Warm through gently for 1-2 minutes, being careful not to overcook the scallops—they should remain tender and juicy. Your Spicy Coconut Curry Scallops Recipe is now ready to dazzle!
How to Serve Spicy Coconut Curry Scallops Recipe
Garnishes
Fresh, chopped cilantro sprinkled on top is a classic garnish that adds both color and a herbaceous brightness to your dish. Some thinly sliced red chilies also work beautifully for an added pop of vibrancy and heat. Don’t hesitate to add a wedge of lime on the side for that extra burst of citrus.
Side Dishes
This curry pairs wonderfully with fluffy jasmine rice or fragrant basmati to soak up all that luscious sauce. For a lighter option, serve it alongside steamed or sautéed greens like bok choy or spinach. Naan bread or crusty French bread can also be perfect partners for scooping up every last bit of curry goodness.
Creative Ways to Present
Serve the scallops nestled on a bed of coconut-infused rice molded into neat little domes for a restaurant-level look. Alternatively, present the curry in beautiful shallow bowls with garnishes artfully scattered on top. If you want to impress, consider plating individual portions on spoonfuls of rice with a drizzle of fresh lime-infused coconut cream over everything.
Make Ahead and Storage
Storing Leftovers
Place any leftover Spicy Coconut Curry Scallops Recipe in an airtight container and refrigerate within two hours of cooking. The dish will keep well for up to 2 days, although scallops are best enjoyed fresh for optimal tenderness.
Freezing
Freezing is not recommended for this recipe since scallops can become rubbery and the texture of the coconut milk curry may change upon thawing. It’s best to enjoy this dish fresh or within a couple of days after refrigeration.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Avoid microwaving at high heat as it can overcook the scallops and cause them to toughen up. Add a splash of coconut milk or broth if the sauce feels too thick after reheating.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat very dry before searing to ensure a good crust. Frozen scallops sometimes release more moisture, so careful drying helps keep the texture right.
What can I substitute for red curry paste?
If you don’t have red curry paste, you can use yellow curry paste or even a combination of ground curry powder with a bit of chili paste. Just adjust to taste since these alternatives have different heat and flavor profiles.
Is coconut milk necessary in this dish?
Absolutely! Coconut milk creates the creamy base that balances the heat and spices. Using full-fat coconut milk gives the sauce richness and smooth texture that is key to this recipe.
Can I make this dish vegan?
To make it vegan, substitute the scallops with firm tofu or mushrooms and use vegetable broth. Omit the fish sauce or replace it with a vegan alternative like soy sauce or tamari for depth.
How spicy is the Spicy Coconut Curry Scallops Recipe?
The spice level can be customized by adjusting the amount of red curry paste and cayenne pepper. The recipe is meant to have a gentle kick but can easily be made milder or hotter depending on your preference.
Final Thoughts
This Spicy Coconut Curry Scallops Recipe is a dazzling way to bring a little heat and exotic creaminess to your dinner table. It’s quick to prepare but packed with layers of flavor that feel impressive without any fuss. I highly encourage you to give this recipe a try and watch how it quickly becomes a treasured go-to for both special occasions and cozy weeknights. Once you taste those succulent scallops bathed in spicy coconut curry, you’ll understand why it’s such a favorite!
Print
Spicy Coconut Curry Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Spicy Coconut Curry Scallops recipe offers a vibrant and flavorful dish featuring tender sea scallops simmered in a rich, aromatic coconut curry sauce infused with red curry paste, ginger, garlic, and warm spices. Perfectly balanced with a hint of lime and fresh cilantro garnish, this quick and easy meal brings exotic flavors to your dinner table in under 30 minutes.
Ingredients
Scallops
- 1 lb sea scallops (about 12–16 scallops)
- 1 tablespoon olive oil or coconut oil
- Salt and pepper, to taste
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 sea scallops dry with paper towels to ensure a good sear. Season them lightly with salt and pepper. Set aside.
- Sear the scallops: Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium-high heat. Add scallops and sear for about 2 minutes per side until they develop a golden crust. Remove scallops from skillet and set aside.
- Sauté aromatics: In the same skillet, add another tablespoon of olive or coconut oil. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and grated ginger, cook another 1 minute until fragrant.
- Add curry paste and spices: Stir in red curry paste, ground turmeric, ground cumin, and cayenne pepper (if using). Cook the mixture for 1-2 minutes to release the flavors, stirring constantly.
- Simmer curry sauce: Pour in the full-fat coconut milk and chicken or vegetable broth. Stir well and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes until slightly thickened.
- Incorporate fish sauce and lime juice: Add fish sauce for depth and lime juice for brightness if using. Stir to combine and adjust seasoning with salt or additional spices to taste.
- Combine scallops with sauce: Return the seared scallops to the skillet. Let them simmer gently in the curry sauce for another 2-3 minutes to absorb flavors and heat through. Avoid overcooking scallops to keep them tender.
- Garnish and serve: Sprinkle freshly chopped cilantro over the dish. Serve hot over steamed rice or with crusty bread to enjoy the rich, spicy coconut curry sauce.
Notes
- Ensure scallops are dry before searing to get a nice crust.
- Adjust the amount of red curry paste and cayenne pepper to control the heat level.
- Use full-fat coconut milk for the richest and creamiest curry sauce.
- Fish sauce adds umami depth but can be omitted for a vegetarian/vegan version (substitute vegetable broth and omit scallops).
- Do not overcook scallops; they cook quickly and become rubbery if overdone.
- Pair the dish with jasmine rice or quinoa for a complete meal.
