Spicy Coconut Curry Scallops: A Flavorful Adventure Awaits! 🤩

Dive into the delicious world of Spicy Coconut Curry Scallops where bold flavors of coconut and a hint of heat create an unforgettable dining experience. This fusion dish is perfect for seafood lovers looking for something new and exciting to try.

Recipe Overview

• Difficulty Level: Medium
• Category: Dinner
• Cuisine: Fusion
• Cost: $$

Why You’ll Love This Recipe

Indulge in the rich, creamy texture of coconut milk combined with the aromatic spices of a red curry paste. These Spicy Coconut Curry Scallops offer a delightfully balanced dish that not only satisfies your taste buds but is also quick and easy to prepare. Perfect for a weeknight dinner or a special occasion, the flavors mingle beautifully, making this a dish that stands out.

Context/Background

Scallops are a classic choice in seafood cuisine, offering a delicate flavor and texture that pairs well with bold seasonings. In this recipe, we embrace the vibrant tastes of Southeast Asian cooking, using traditional elements such as red curry paste and coconut milk to evoke a sense of warmth and comfort.

Common Mistakes to Avoid

• Overcooking the scallops: Keep a close eye to prevent toughening.
• Using too much curry paste: Balance is key, start with less and adjust to taste.
• Forgetting to pat dry scallops: Ensure they’re dry for a good sear.

Tips for Perfect Spicy Coconut Curry Scallops

• Use fresh, high-quality scallops for the best flavor.
• Control the spice level by adjusting the amount of chili and curry paste.
• Serve immediately for the best taste and texture.
• Pair with a cooling side, like steamed rice, to balance the heat.

Variations and Substitutions

• Swap scallops for shrimp or firm tofu for a vegetarian option.
• Use green curry paste for a different flavor profile.
• Add vegetables like bell peppers for extra color and nutrition.

Serving Suggestions

Serve these spicy coconut curry scallops over jasmine rice, with a side of steamed greens or a fresh cucumber salad to complement the rich flavors.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a pan over low heat, adding a splash of coconut milk to maintain moisture.

Make Ahead Instructions

Prep the sauce ingredients ahead of time for quick assembly and cooking. Scallops, however, should be cooked fresh for the best texture.

Nutritional Information

• Calories: 310
• Protein: 25g
• Carbohydrates: 8g
• Fat: 20g
• Fiber: 2g
• Sugar: 3g

Dietary Notes

• Gluten-Free
• Pescatarian

The Recipe

Serves: 4

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Kitchen Equipment Needed

• Large pan or skillet
• Knife and cutting board
• Measuring spoons and cups
• Spatula

Ingredients

• 1 pound fresh scallops
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 lime, juiced
• 1 red chili, sliced
• Fresh cilantro for garnish
• Salt to taste
• Pepper to taste

Directions

1. Rinse the scallops under cold water and pat dry with paper towels.
2. Heat coconut oil in a large pan over medium heat.
3. Add garlic and ginger to the pan and sauté until fragrant.
4. Stir in the red curry paste and cook for another minute.
5. Pour in the coconut milk, fish sauce, and lime juice, then bring to a simmer.
6. Add the scallops to the pan and cook for 3-4 minutes, turning once, until opaque.
7. Season with salt and pepper, and top with sliced chili and cilantro.

Recipe Notes

• If new to scallops, watch a tutorial on cleaning and preparation.
• For extra heat, add more chili or a dash of cayenne pepper.

Community Tips and Photos

Share your experience with this recipe! Tag us using #SpicyCurryScallops on social media.

Questions and Answers

• Can I use frozen scallops? Yes, just ensure they are fully thawed and patted dry before cooking.
• What can replace fish sauce? Soy sauce or tamari can be used as substitutes.
• How can I make it less spicy? Reduce or omit the chili for a milder dish.