Dive into a world of tropical flavors with our Spicy Coconut Curry Scallops. This dish combines the natural sweetness of tender scallops with a rich, creamy coconut curry sauce that’s bursting with aromatic spices. Perfect for a quick weeknight dinner or an elegant meal to impress guests, this recipe is both easy to make and irresistibly delicious. The subtle heat from the curry spices balances beautifully with the smooth coconut milk, creating a dish that’s sure to become a favorite. Let’s bring a taste of the tropics to your table!
Ingredients
For the Scallops:
- 1 pound large sea scallops
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Coconut Curry Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Directions
- Prepare the Scallops:
- Pat the scallops dry with a paper towel, then season both sides with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the scallops to the skillet, cooking them for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops from the skillet and set them aside.
- Make the Coconut Curry Sauce:
- In the same skillet, add the olive oil and heat over medium heat.
- Add the chopped onion, cooking until softened and translucent.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the red curry paste, turmeric, and cumin, stirring well to coat the onions in the spices.
- Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer.
- Add the fish sauce, brown sugar, and red pepper flakes (if using), stirring to blend the flavors. Allow the sauce to simmer gently for 5 minutes.
- Combine and Serve:
- Return the scallops to the skillet, nestling them into the coconut curry sauce.
- Simmer for an additional 2-3 minutes, allowing the scallops to soak in the flavors.
- Squeeze the lime juice over the dish and garnish with fresh chopped cilantro.
- Serve hot with steamed rice or warm naan bread to soak up the delicious sauce.
How to Prepare
The key to this dish is in the balance of flavors—spicy, sweet, and creamy. Be sure to sear the scallops until they have a nice golden crust, which adds a lovely texture to the dish. The coconut curry sauce is rich and fragrant, with just the right amount of heat to complement the delicate scallops.
Preparation Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Servings
This recipe serves 4 people.
FAQs
- Can I use shrimp instead of scallops? Yes, shrimp is a great alternative. Just adjust the cooking time as shrimp cook faster.
- Is this dish spicy? It has a mild to medium spice level, but you can adjust the heat by adding more or less red curry paste or red pepper flakes.
- Can I make this dish ahead of time? The sauce can be made ahead, but it’s best to cook the scallops just before serving to ensure they stay tender.
- What sides go well with this dish? Steamed jasmine rice, quinoa, or even a light cucumber salad pair well with this coconut curry.