Spicy Coconut Curry Scallops

There’s something truly magical about the combination of sweet, succulent scallops and rich, creamy coconut curry infused with aromatic spices. This Spicy Coconut Curry Scallops recipe is a tropical delight, blending the bold flavors of coconut milk, red curry paste, garlic, ginger, and fresh herbs.

Inspired by Thai and Caribbean cuisine, this dish brings a balance of heat, creaminess, and freshness, making it perfect for a special dinner, a weekend indulgence, or even an impressive dish for guests. Whether you’re a seafood lover or just looking to spice up your dinner routine, this easy yet elegant recipe will transport your taste buds straight to the tropics.

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes, making it perfect for weeknights.
• Bursting with Flavor – Sweet scallops, creamy coconut, and spicy curry come together beautifully.
• Restaurant-Quality at Home – A gourmet dish that’s surprisingly simple to make.
• Customizable Heat Level – Adjust the spice to suit your taste preferences.
• Perfect for Any Season – Light enough for summer, yet comforting in winter.

Ingredients You’ll Need

For the Scallops:

• 1 lb large sea scallops (patted dry)
• 1 tbsp coconut oil (or vegetable oil)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (for a slight smoky depth)

For the Spicy Coconut Curry Sauce:

• 1 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small shallot, finely chopped
• 1 tbsp red curry paste (adjust based on spice preference)
• 1 tsp turmeric powder
• 1/2 tsp red pepper flakes (optional, for extra heat)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp fish sauce (adds umami depth)
• 1 tbsp lime juice
• 1 tsp brown sugar (balances the spice)

For Garnish & Serving:

• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh basil leaves, torn (Thai basil preferred)
• 1 small red chili, thinly sliced (optional for extra heat)
• Steamed jasmine rice or coconut rice
• Lime wedges for serving

Tools You’ll Need

• Large mixing bowl
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Scallops

1. Pat the scallops dry with a paper towel to remove excess moisture.
2. Season both sides with salt, black pepper, and paprika.
3. This step ensures a golden, flavorful crust when seared.

Step 2: Sear the Scallops

4. Heat 1 tbsp coconut oil in a large skillet over medium-high heat.
5. Once hot, add scallops in a single layer (don’t overcrowd the pan).
6. Sear for 1.5 to 2 minutes per side, until golden brown and slightly caramelized.
7. Transfer scallops to a plate and set aside.

Step 3: Make the Spicy Coconut Curry Sauce

8. In the same skillet, heat 1 tbsp coconut oil over medium heat.
9. Add garlic, ginger, and shallot, and sauté for 1-2 minutes until fragrant.
10. Stir in red curry paste, turmeric, and red pepper flakes, cooking for 30 seconds to release flavors.
11. Pour in coconut milk, fish sauce, lime juice, and brown sugar.
12. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Return the Scallops & Finish

13. Lower the heat and gently place the seared scallops back into the sauce.
14. Simmer for 2-3 minutes, allowing the scallops to soak up the flavors.
15. Taste the sauce and adjust seasoning if needed (add more lime juice, salt, or spice).

Step 5: Garnish & Serve

16. Remove from heat and garnish with fresh cilantro, basil, and sliced red chili.
17. Serve over steamed jasmine rice or coconut rice with lime wedges on the side.

Tips for Perfect Scallops

• Pat Dry Thoroughly – Moisture prevents a good sear, so dry them well before cooking.
• Use High Heat – A hot pan ensures a golden crust without overcooking the inside.
• Don’t Overcrowd the Pan – Cook scallops in batches if necessary.
• Cook Quickly – Overcooked scallops turn rubbery; aim for 1.5-2 minutes per side.
• Balance the Spice – If you prefer milder curry, reduce the red curry paste and red pepper flakes.

Serving Suggestions

• Jasmine Rice or Coconut Rice – Perfect for soaking up the rich sauce.
• Steamed Vegetables – Try bok choy, asparagus, or snap peas for a fresh contrast.
• Mango Salad – A bright, citrusy side pairs beautifully with the curry.

How to Store & Reheat

Storing:

• Refrigerate – Store leftover scallops and sauce in an airtight container for up to 2 days.
• Freeze the Sauce – The coconut curry sauce can be frozen separately for up to 2 months.

Reheating:

• Stovetop – Gently reheat over low heat, adding a splash of coconut milk if needed.
• Microwave – Use low power in 30-second intervals to prevent overcooking the scallops.

Frequently Asked Questions

Can I use frozen scallops?

Yes! Just thaw them completely and pat dry before cooking.

What’s the best substitute for fish sauce?

Soy sauce or tamari works well for a slightly different but delicious flavor.

Can I make this dish dairy-free?

It already is! Just make sure your curry paste is free of dairy additives.

How do I make it even spicier?

Add extra red pepper flakes, Thai chilies, or a drizzle of sriracha.

Final Thoughts

This Spicy Coconut Curry Scallops dish is a true showstopper—luxurious, flavorful, and surprisingly easy to make at home. With its bold blend of spices, creamy coconut, and perfectly seared scallops, it’s guaranteed to impress.

Make it for a romantic dinner, a family meal, or a special occasion, and let the flavors transport you to the tropics!

Try it out and let me know what you think! Don’t forget to share your photos and reviews!

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Cuisine: Thai, Caribbean

Nutritional Information (Per Serving):

• Calories: 330
• Protein: 18g
• Carbohydrates: 22g
• Fat: 20g
• Fiber: 2g
• Sodium: 450mg

Print