If you love vibrant flavors that pack a punch and bring warmth to your table, the Spicy Coconut Curry Scallops Recipe is just for you. This dish beautifully combines tender, succulent sea scallops with a rich, creamy coconut curry sauce infused with fragrant spices and a gentle heat that awakens the senses. It’s a perfect balance of sweet, spicy, and tangy notes that will have you savoring every bite. Whether you’re cooking for a special dinner or craving something exotic yet approachable, this recipe promises to impress and delight.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a dish that’s bursting with flavor and texture. Each item here plays a vital role—from the delicate sweetness of the scallops to the warm spices that build depth and the coconut milk that brings creamy richness. Getting these simple essentials will set you up for success in crafting the perfect Spicy Coconut Curry Scallops Recipe.
- 1 lb sea scallops: Fresh and dry-packed scallops work best for a tender, juicy texture.
- 1 tablespoon olive oil or coconut oil: Adds richness and helps sear the scallops to golden perfection.
- Salt and pepper, to taste: Essential for seasoning and enhancing natural flavors.
- 1/2 medium onion, finely chopped: Provides a mild sweetness that rounds out the curry base.
- 2 cloves garlic, minced: Offers a sharp, aromatic punch that complements the spices.
- 1 tablespoon fresh ginger, grated: Brings warmth and a subtle zing to the curry sauce.
- 1 tablespoon red curry paste: The heart of the spices, adjustable according to your preferred heat level.
- 1/2 teaspoon ground turmeric: Adds an earthy flavor and vibrant color to the dish.
- 1/2 teaspoon ground cumin: Introduces a smoky, nutty depth to the curry blend.
- 1/4 teaspoon cayenne pepper (optional): For those who want an extra kick of heat.
- 1 (14 oz) can full-fat coconut milk: Creates the creamy, luscious curry base that ties everything together.
- 1/4 cup chicken broth or vegetable broth: Balances the richness by adding a light savory layer.
- 1 tablespoon fish sauce (optional): Deepens umami notes and enhances overall taste complexity.
- 1 teaspoon lime juice (optional): Provides a fresh, citrusy brightness that lifts the entire dish.
- Fresh cilantro, chopped: A fragrant garnish that adds color and freshness to the final presentation.
How to Make Spicy Coconut Curry Scallops Recipe
Step 1: Prepare and Sear the Scallops
Start by patting your scallops dry with a paper towel—this is crucial for getting a golden crust. Season both sides generously with salt and pepper. Heat 1 tablespoon of olive or coconut oil in a large skillet over medium-high heat. Once hot, add the scallops and sear them for about 2 minutes on each side until they develop a beautiful caramelized exterior but remain tender inside. Remove them from the skillet and set aside to keep warm.
Step 2: Build the Flavor Base
In the same skillet, add another tablespoon of oil if needed. Toss in the finely chopped onion and sauté until translucent and fragrant, about 3 to 4 minutes. Add the minced garlic and grated ginger and cook for an additional minute, allowing their aroma to blossom and infuse the pan.
Step 3: Stir in the Spices and Curry Paste
Lower the heat to medium and stir in the red curry paste, turmeric, cumin, and cayenne pepper if you’re using it. Cook while stirring for about 2 minutes to toast the spices and meld their flavors deeply into the mixture.
Step 4: Create the Coconut Curry Sauce
Pour in the coconut milk and broth, stirring to combine everything smoothly. Bring the sauce to a gentle simmer and let it cook for about 5 minutes until it slightly thickens. If you have fish sauce on hand, stir it in now for an extra layer of savory depth. Finally, add a squeeze of lime juice to brighten the flavors beautifully.
Step 5: Combine and Finish Cooking
Return the seared scallops to the skillet, gently spooning the curry sauce over them. Let everything heat through together for another 2 to 3 minutes so the scallops soak up some of the curry’s essence but do not overcook. Your Spicy Coconut Curry Scallops Recipe is now ready for plating.
How to Serve Spicy Coconut Curry Scallops Recipe
Garnishes
A sprinkle of fresh chopped cilantro on top adds a burst of herbal freshness that complements the creamy, spicy curry beautifully. You can also add thin slices of red chili or a wedge of lime on the side, lending an extra pop of color and a subtle heat or zest.
Side Dishes
This dish pairs wonderfully with fluffy jasmine or basmati rice, which soaks up the delicious curry sauce. For a lighter option, serve alongside steamed vegetables or a simple cucumber salad for a cool contrast to the warm spices.
Creative Ways to Present
For an elegant dinner party, serve the scallops in shallow bowls with a drizzle of the curry sauce, garnished with cilantro and accompanied by coconut rice molded in small, neat portions. Alternatively, consider plating with naan bread on the side for scooping every luxurious bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Coconut Curry Scallops Recipe in an airtight container in the refrigerator for up to 2 days. The curry sauce may thicken as it cools, so stir gently before reheating.
Freezing
While the curry sauce freezes well, scallops don’t hold up as nicely due to their delicate texture. If you plan to freeze, separate the scallops and curry sauce before freezing only the sauce for up to 1 month.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the scallops from becoming rubbery. Add a splash of broth or water to loosen the sauce if it has thickened too much during storage.
FAQs
Can I use frozen scallops for this recipe?
Yes, frozen scallops can work as long as they are thoroughly thawed and patted dry to achieve a proper sear. Avoid those packed in heavy liquids to keep the flavors clean and focused.
How spicy is the Spicy Coconut Curry Scallops Recipe?
The heat level is moderate but easily adjustable—just tweak the amount of red curry paste and cayenne pepper according to your preference. It’s designed to have a lively kick without overwhelming the delicate scallops.
Is fish sauce necessary?
Fish sauce adds complexity and umami to the curry but is optional. If you’re vegetarian or don’t like the flavor, substitute with soy sauce or simply omit it.
What can I substitute for coconut milk?
For a lighter or dairy-free alternative, unsweetened almond or cashew milk can be used, though the richness and depth of flavor may be slightly reduced.
Can I make this recipe gluten-free?
Absolutely! All the ingredients listed are naturally gluten-free. Just be sure your curry paste and broth do not contain any wheat-based additives by checking the labels.
Final Thoughts
There is something truly special about the Spicy Coconut Curry Scallops Recipe—its bold flavors, creamy sauce, and tender seafood make it a standout in any kitchen. Once you try it, you’ll understand why it becomes a cherished favorite to revisit again and again. Give it a go and enjoy the delightful journey of tastes and textures it offers. Your palate will thank you.
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Spicy Coconut Curry Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Spicy Coconut Curry Scallops recipe combines tender sea scallops with a rich and aromatic coconut curry sauce infused with red curry paste, turmeric, cumin, and ginger. Cooked quickly on the stovetop, this dish delivers bold flavors enhanced with a touch of heat from cayenne and brightness from lime juice, garnished with fresh cilantro for a perfect balance. It’s a delicious and elegant dish ideal for a flavorful weeknight dinner or special occasion.
Ingredients
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 they sear properly. Season them lightly with salt and pepper on both sides.
- Sear the Scallops: Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium-high heat. Add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2 minutes on each side until golden brown and just cooked through. Remove the scallops from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add another tablespoon of olive oil or coconut oil. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the Spices and Curry Paste: Stir in the red curry paste, ground turmeric, ground cumin, and cayenne pepper (if using). Cook for 1-2 minutes to release their aromas and deepen the flavors.
- Simmer the Coconut Curry Sauce: Pour in the full-fat coconut milk and chicken or vegetable broth. Stir well, bringing the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Finish the Sauce: Stir in the fish sauce (if using) and lime juice for added depth and brightness. Taste and adjust seasoning with salt and pepper as needed.
- Combine and Serve: Return the seared scallops to the skillet, spooning some sauce over them. Cook together for 1-2 minutes to reheat the scallops and marry the flavors. Garnish with freshly chopped cilantro before serving.
Notes
- Make sure scallops are patted dry before searing to get a perfect golden crust.
- Adjust the amount of red curry paste and cayenne pepper according to your spice tolerance.
- Use full-fat coconut milk for a richer and creamier curry sauce.
- Fish sauce is optional but adds a unique savory depth; substitute with soy sauce for a vegetarian alternative.
- Serve this dish with steamed jasmine rice or crusty bread to soak up the delicious curry sauce.
