Description
This Spicy Coconut Curry Scallops recipe offers a flavorful and creamy Thai-inspired dish featuring seared sea scallops simmered in a rich coconut milk curry with red curry paste, fresh ginger, garlic, and a hint of lime. Perfect served over jasmine rice and garnished with fresh cilantro, it’s a quick and elegant main course that balances spice and creaminess beautifully.
Ingredients
Scale
Seafood
- 1 pound sea scallops (patted dry)
Vegetables & Aromatics
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
Spices & Sauces
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
Dairy & Oils
- 1 tablespoon vegetable oil
- 1 can (13.5 ounces) full-fat coconut milk
Finishing Ingredients
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
Serving
- Cooked jasmine rice for serving
Instructions
- Prepare the scallops: Heat the vegetable oil in a large skillet over medium-high heat. Lightly season the sea scallops with salt. Sear the scallops for 2 to 3 minutes on each side until they develop a golden crust and are just cooked through. Transfer the seared scallops to a plate and set aside to keep warm.
- Sauté aromatics: Reduce the heat to medium and add the finely chopped onion to the same skillet. Cook the onion for 3–4 minutes until softened and translucent. Then stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrant flavors.
- Add curry paste: Stir in the red curry paste, cooking and stirring it for 1 to 2 minutes to deepen the flavor and fully bloom the spices.
- Create coconut curry sauce: Pour in the full-fat coconut milk, then stir in the fish sauce, brown sugar, and crushed red pepper flakes if desired for extra heat. Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, allowing the sauce to thicken slightly.
- Combine scallops and simmer: Return the seared scallops to the skillet with the curry sauce. Gently simmer for 2 to 3 minutes until the scallops are warmed through and infused with the curry flavors. Remove the skillet from heat and squeeze fresh lime juice over the dish to brighten the flavors.
- Serve: Spoon the curry scallops and sauce over cooked jasmine rice. Garnish with chopped fresh cilantro and serve immediately for a vibrant and satisfying meal.
Notes
- Adjust the heat by using more or less red curry paste and crushed red pepper flakes according to your spice preference.
- For added nutrition and flavor, incorporate vegetables such as spinach, bell peppers, or snap peas into the curry during the simmering stage.
- Ensure scallops are patted dry before searing to achieve a good golden crust without steaming.
- This recipe is naturally gluten-free and dairy-free; verify fish sauce brands for gluten content if needed.
