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
Scale
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.
