If you’re a fan of seafood and enjoy bold, vibrant flavors, then these Spicy Coconut Curry Scallops will be a hit. Full of flavor with a touch of island flair, this dish combines the delicate sweetness of scallops with a rich, creamy coconut curry sauce that’s infused with aromatic spices like ginger, turmeric, and cumin. It’s the perfect balance of heat, creaminess, and freshness that will leave your taste buds wanting more!
Why You’ll Love This Recipe
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Rich, Flavorful Sauce: The coconut milk and aromatic spices create a creamy, rich sauce with a delightful spicy kick.
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Quick & Easy: Ready in just 30 minutes, this dish is perfect for a weeknight dinner that feels fancy and indulgent.
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Healthy & Light: Packed with protein from the scallops and fresh spinach, this recipe is light yet satisfying, making it a great option for a healthy meal.
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Perfectly Cooked Scallops: The scallops are seared to golden brown perfection, creating a delicious contrast to the creamy curry sauce.
Ingredients
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1 pound large scallops, cleaned
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2 tablespoons olive oil
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1 onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 red bell pepper, sliced
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1 tablespoon red curry paste
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 can (14 ounces) coconut milk
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1 cup beef broth
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1 tablespoon fish sauce
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1 teaspoon brown sugar
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1 cup fresh spinach leaves
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1 tablespoon fresh lime juice
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Fresh cilantro, chopped (for garnish)
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Cooked jasmine rice (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
Prepare the Scallops:
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Pat the scallops dry with a paper towel to remove any excess moisture. This helps them sear better.
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Season with salt and pepper to taste.
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Heat olive oil in a large skillet over medium-high heat. Once hot, sear the scallops for about 2-3 minutes on each side, or until golden brown and opaque in the center.
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Remove from the skillet and set aside.
Make the Curry Sauce:
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In the same skillet, add more olive oil if needed and sauté the chopped onion until translucent, about 3-4 minutes.
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Add the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2-3 minutes, stirring frequently, until fragrant.
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Stir in the red curry paste, ground turmeric, and ground cumin. Cook for 1-2 minutes to release the spices’ flavors.
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Pour in the coconut milk and beef broth, stirring well to combine.
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Add fish sauce and brown sugar, then bring the mixture to a simmer. Let it cook for 3-5 minutes, allowing the flavors to meld together.
Combine and Cook:
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Add the fresh spinach leaves to the curry sauce and cook until they are wilted, about 2 minutes.
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Return the seared scallops to the skillet and cook for an additional 2-3 minutes to ensure the scallops are heated through and absorb the flavors of the sauce.
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Stir in the fresh lime juice for a burst of citrus freshness.
Serve:
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Serve the spicy coconut curry scallops over a bed of cooked jasmine rice.
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Garnish with chopped fresh cilantro for an added pop of color and flavor.
Enjoy your delicious, flavorful seafood dish!
Tips and Tricks for Success
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Pat the scallops dry: This is key to getting a nice golden sear. Moisture can prevent scallops from getting that beautiful crust.
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Don’t overcrowd the pan: If cooking more than 1 pound of scallops, be sure to cook them in batches. Overcrowding the pan will cause them to steam instead of sear.
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Control the heat: If you want a milder curry, reduce the amount of red curry paste or add more coconut milk to balance out the heat.
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Use fresh lime juice: Fresh lime juice adds a vibrant, zesty note that complements the creamy coconut curry sauce beautifully.
How to Serve
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Over Rice: Serve the spicy coconut curry scallops over a bed of jasmine rice, which helps absorb the rich curry sauce.
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With Noodles: For a different twist, serve the scallops over rice noodles for a light, flavorful dish.
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With Roasted Vegetables: Pair this dish with roasted vegetables like cauliflower, sweet potatoes, or broccoli for a complete meal.
How to Store
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Storage: Store leftover scallops and curry sauce in an airtight container in the refrigerator for up to 2 days.
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Reheating: Gently reheat the leftovers in a skillet over low heat or in the microwave. Add a splash of water or broth to help rehydrate the sauce if needed.
FAQs
Can I use frozen scallops for this recipe?
Yes! If using frozen scallops, be sure to thaw them thoroughly and pat them dry before cooking to ensure they sear properly.
Can I make the curry sauce ahead of time?
Yes, the curry sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the sauce and add the cooked scallops when you’re ready to serve.
Can I use a different type of milk if I don’t have coconut milk?
While coconut milk gives this dish its rich, creamy texture and flavor, you could substitute it with heavy cream or a dairy-free milk like almond milk. However, the flavor will be different.
How can I make the curry spicier?
If you like more heat, try adding a chopped chili pepper, some red pepper flakes, or a bit more red curry paste to the sauce.
Can I use a different protein instead of scallops?
Yes! This curry sauce works well with shrimp, chicken, or even firm fish like cod or halibut.
Conclusion
These Spicy Coconut Curry Scallops are a fantastic combination of rich, creamy, and spicy flavors. The succulent scallops are perfectly seared and bathed in a fragrant coconut curry sauce that’s just the right amount of heat and sweetness. Whether you serve it over rice or noodles, this dish will transport you to an island paradise with every bite. Enjoy this flavorful meal that’s as impressive as it is delicious!
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Spicy Coconut Curry Scallops
Description
A flavorful dish with a kick of spice, these Spicy Coconut Curry Scallops combine the rich creaminess of coconut milk with a zesty curry flavor, creating a tropical, aromatic experience. The scallops are perfectly seared and paired with a delicious curry sauce made with fresh spices, ginger, and fish sauce. This dish is easy to make and pairs wonderfully with jasmine rice for a complete, satisfying meal.
Ingredients
1 pound large scallops, cleaned
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 tablespoon red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (14 ounces) coconut milk
1 cup beef broth
1 tablespoon fish sauce
1 teaspoon brown sugar
1 cup fresh spinach leaves
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Cooked jasmine rice (for serving)
Instructions
1. Prepare the Scallops:
Pat the scallops dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sear the scallops for 2-3 minutes on each side until they are golden brown and opaque. Remove from the skillet and set aside.
2. Make the Curry Sauce:
In the same skillet, add a little more olive oil if needed and sauté the chopped onion for about 3-4 minutes until translucent.
Add the minced garlic, grated ginger, and sliced red bell pepper to the skillet. Cook for another 2-3 minutes until fragrant.
Stir in the red curry paste, ground turmeric, and ground cumin. Cook for 1-2 minutes to release the spices’ flavors.
Pour in the coconut milk and beef broth, stirring to combine.
Add the fish sauce and brown sugar, then bring the mixture to a simmer.
3. Combine and Cook:
Add the fresh spinach leaves to the curry sauce and cook until wilted, about 2 minutes.
Return the seared scallops to the skillet and cook for an additional 2-3 minutes, ensuring they are heated through.
Stir in the fresh lime juice to brighten up the flavors.
4. Serve:
Serve the Spicy Coconut Curry Scallops over cooked jasmine rice for a complete dish.
Garnish with chopped fresh cilantro to add a burst of freshness.
Notes
Cooking Scallops: Don’t overcook the scallops. They should be golden on the outside but still tender on the inside. They cook quickly, so be mindful of the timing.
Adjust Spice Level: If you like it spicier, you can add a pinch of red pepper flakes or extra curry paste.
Substitute for Beef Broth: If you prefer a lighter broth, you can substitute vegetable broth for the beef broth.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the scallops and curry sauce in a skillet or microwave, being careful not to overcook the scallops.
