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
Scale
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.
