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.
