Description
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.
Ingredients
For the Scallops:
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1 lb large sea scallops (patted dry)
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1 tbsp coconut oil (or vegetable oil)
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1/2 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika (for a slight smoky depth)
For the Spicy Coconut Curry Sauce:
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1 tbsp coconut oil
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 small shallot, finely chopped
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1 tbsp red curry paste (adjust based on spice preference)
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1 tsp turmeric powder
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1/2 tsp red pepper flakes (optional, for extra heat)
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1 can (13.5 oz) coconut milk (full-fat for creaminess)
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1 tbsp fish sauce (adds umami depth)
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1 tbsp lime juice
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1 tsp brown sugar (balances the spice)
For Garnish & Serving:
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1/4 cup fresh cilantro, chopped
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2 tbsp fresh basil leaves, torn (Thai basil preferred)
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1 small red chili, thinly sliced (optional for extra heat)
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Steamed jasmine rice or coconut rice
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Lime wedges for serving
Instructions
Step 1: Prepare the Scallops
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Pat the scallops dry with a paper towel to remove excess moisture.
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Season both sides with salt, black pepper, and paprika.
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This step ensures a golden, flavorful crust when seared.
Step 2: Sear the Scallops
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Heat 1 tbsp coconut oil in a large skillet over medium-high heat.
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Once hot, add scallops in a single layer (don’t overcrowd the pan).
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Sear for 1.5 to 2 minutes per side, until golden brown and slightly caramelized.
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Transfer scallops to a plate and set aside.
Step 3: Make the Spicy Coconut Curry Sauce
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In the same skillet, heat 1 tbsp coconut oil over medium heat.
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Add garlic, ginger, and shallot, and sauté for 1-2 minutes until fragrant.
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Stir in red curry paste, turmeric, and red pepper flakes, cooking for 30 seconds to release flavors.
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Pour in coconut milk, fish sauce, lime juice, and brown sugar.
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Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Return the Scallops & Finish
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Lower the heat and gently place the seared scallops back into the sauce.
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Simmer for 2-3 minutes, allowing the scallops to soak up the flavors.
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Taste the sauce and adjust seasoning if needed (add more lime juice, salt, or spice).
Step 5: Garnish & Serve
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Remove from heat and garnish with fresh cilantro, basil, and sliced red chili.
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Serve over steamed jasmine rice or coconut rice with lime wedges on the side.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Thai, Caribbean