Description
A vibrant and flavorful Spicy Coconut Curry Scallops recipe featuring tender sea scallops simmered in a rich and aromatic coconut curry sauce infused with red curry paste, turmeric, cumin, and ginger. This dish combines the creaminess of coconut milk with the zest of lime and the warmth of spices, perfect for a quick yet impressive meal.
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 remove any excess moisture. Season both sides with salt and pepper to taste.
- Sear the Scallops: Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer without crowding the pan. Cook for about 2 minutes on each side until they develop a golden-brown crust and are opaque in the center. Remove scallops from the pan and set aside.
- Sauté Aromatics: In the same skillet, add another tablespoon of olive oil or coconut oil. Reduce heat to medium and add finely chopped onion. Sauté until translucent, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Spices and Curry Paste: Mix in red curry paste, ground turmeric, ground cumin, and cayenne pepper (if using). Cook for 1-2 minutes, stirring frequently to bloom the spices and deepen the flavors.
- Simmer the Curry Sauce: Pour in the full-fat coconut milk and chicken or vegetable broth. Stir well to combine, bringing the mixture to a gentle simmer. Let it cook for approximately 5 minutes, allowing the sauce to thicken slightly.
- Finish the Sauce and Add Flavor: Stir in fish sauce (if using) for depth and lime juice for brightness. Taste and adjust seasoning if necessary.
- Combine and Heat Through: Return the seared scallops to the skillet, gently spooning the curry sauce over them. Cook for another 2 minutes to warm the scallops through and let them absorb the curry flavors.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve immediately with steamed rice or your choice of side.
Notes
- For extra heat, increase the amount of red curry paste or cayenne pepper according to your taste.
- Use coconut oil for a richer, more authentic flavor profile.
- If you prefer a lighter sauce, substitute light coconut milk instead of full-fat.
- Fish sauce is optional but recommended for added umami depth; you can substitute soy sauce for a vegetarian alternative.
- Serve this dish with jasmine rice or quinoa for a complete meal.
