Spicy coconut curry scallops Recipe
Tastes of Spicy Coconut Curry Scallops, a meal that strikes the ideal balance of umami, creaminess, and spice. A rich coconut curry sauce flavored with ginger, garlic, and a touch of chile for the ideal kick envelops succulent, grilled scallops.
This recipe is a wonderful supper for any occasion because it is not only quick and simple to cook but also full of protein and good fats. This dish for spicy coconut curry scallops is a real show-stopper for seafood enthusiasts, whether it is served with roasted veggies or over fluffy jasmine rice.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
For the scallops:
10–12 large sea scallops, patted dry
1 tablespoon oil (coconut or avocado oil)
Salt & pepper to taste
For the curry sauce:
1 tablespoon unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 small red chili (or ½ teaspoon red pepper flakes)
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon paprika
1 cup coconut milk (full fat for creaminess)
1 teaspoon fish sauce (or soy sauce for a vegan option)
1 teaspoon honey or maple syrup
Juice of ½ lime
¼ cup fresh cilantro, chopped
Instructions
Sear the Scallops:
Heat oil in a skillet over medium-high heat.
Season scallops lightly with salt and pepper.
Sear for 1.5–2 minutes per side until golden brown and caramelized. Remove from the skillet and set aside.
Make the Curry Sauce:
Lower heat to medium. Add butter and sauté shallots for 1 minute.
Stir in garlic, ginger, and chili, cooking for 30 seconds until fragrant.
Add curry powder, turmeric, and paprika; toast for 20 seconds.
Pour in coconut milk, fish sauce, and honey. Simmer for 3–4 minutes until slightly thickened.
Combine & Serve:
Return scallops to the pan and cook for 1–2 minutes, spooning sauce over them.
Squeeze in lime juice and garnish with cilantro.
Serve over:
Steamed jasmine rice
Coconut rice
Rice noodles
Tips & Variations:
Extra Heat? Add more chilies or a dash of sriracha.
Veggies? Add baby spinach, bell peppers, or snow peas.
No scallops? Try shrimp, tofu, or chicken instead.
Spicy Coconut Curry Scallops – Nutrition Facts (Per Serving)
Calories: ~420 Protein: ~28g Carbohydrates: ~10g Fiber: ~2g Sugars: ~3g Fat: ~32g Saturated Fat: ~22g Cholesterol: ~45mg Sodium: ~500mg
Notes:
The numbers may vary depending on portion sizes and ingredient brands.
If served over steamed rice, add about 200 extra calories per cup.
For a lower-fat option, use light coconut milk (reducing fat by ~10g per serving).