Description
There’s nothing better than Spicy Coconut Curry Scallops—tender, seared scallops simmered in a rich, spicy coconut curry sauce infused with bold flavors. This dish is quick, easy, and perfect for an elegant dinner that comes together in just 30 minutes!
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Ingredients
Scale
For the Scallops:
- 1 lb sea scallops, patted dry
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Coconut Curry Sauce:
- 1 tablespoon butter or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon red curry paste (or more for extra heat)
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional, for more spice)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon honey or brown sugar
- Juice of ½ lime
- 1 tablespoon chopped cilantro (for garnish)
- 1 red chili, sliced (for garnish, optional)
For Serving:
- Steamed jasmine rice or coconut rice
- Garlic naan or crusty bread
- Extra lime wedges
Instructions
Step 1: Sear the Scallops
- Pat scallops dry with a paper towel and season with salt, black pepper, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat.
- Add scallops in a single layer and sear for 2 minutes per side until golden brown.
- Remove from the skillet and set aside.
Step 2: Make the Coconut Curry Sauce
- In the same skillet, melt butter or coconut oil over medium heat.
- Add onion, sautéing until softened (about 3 minutes).
- Stir in garlic, ginger, curry paste, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in coconut milk, fish sauce, and honey. Stir and let simmer for 5 minutes, allowing flavors to meld.
- Add lime juice and stir.
Step 3: Combine & Serve
- Return scallops to the skillet, gently spooning sauce over them. Simmer for 2 minutes to warm through.
- Garnish with chopped cilantro, sliced red chili, and extra lime wedges.
- Serve hot over rice, noodles, or with garlic naan.
Notes
- Pat the Scallops Dry – Ensures a golden, crispy sear.
- Don’t Overcook the Scallops – They cook quickly, so keep an eye on them!
- For Extra Heat – Add more red curry paste or a chopped Thai chili.
- For a Thicker Sauce – Simmer the coconut milk longer to reduce it slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American