Spicy Coconut Curry Scallops: A Burst of Flavor in Every Bite 🤩

Indulge in the vibrant flavors of our Spicy Coconut Curry Scallops. This recipe combines the tender, succulent texture of scallops with a rich, spicy coconut curry sauce. Perfect for a dinner that impresses with its combination of heat and creaminess.

Recipe Overview

• Difficulty Level: Easy
• Category: Dinner
• Cuisine: Thai
• Cost: $$

Why You’ll Love This Recipe

Our Spicy Coconut Curry Scallops offer a perfect balance of heat and flavor, ideal for anyone craving an exciting dinner option. The creamy coconut milk complements the spice of the curry paste, delivering a dish that is both exotic and comforting. Whether you’re celebrating a special occasion or simply want to try something new, this dish is sure to elevate your dining experience.

Context/Background

This recipe draws inspiration from traditional Thai cuisine, which is renowned for its skillful balance of salty, sweet, sour, and spicy flavors. By combining fresh, succulent scallops with classic coconut curry, this dish captures the essence of Thai culinary techniques in every bite. The use of curry paste and coconut milk creates a harmonious blend that highlights the delicate flavors of the scallops.

Common Mistakes to Avoid

• Do not overcrowd the pan while searing scallops as it causes steaming instead of browning.
• Avoid using too high heat when simmering the sauce to prevent curdling.
• Ensure to use fresh scallops for the best flavor and texture.

Tips for Perfect Spicy Coconut Curry Scallops

• Pat the scallops dry to achieve a perfect sear.
• Adjust the amount of curry paste according to your spice preference.
• Garnish with fresh cilantro just before serving for added freshness.

Variations and Substitutions

• For a milder flavor, reduce the curry paste or omit it altogether.
• Substitute shrimp or tofu for scallops for a different protein source.
• Use light coconut milk for a lower-calorie version of the dish.

Serving Suggestions

Pair these Spicy Coconut Curry Scallops with jasmine rice or cauliflower rice to soak up the delicious sauce. Add a side of steamed vegetables or a fresh green salad for a complete meal.

Storage and Leftovers

Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat until just heated through, being careful not to overcook the scallops.

Make Ahead Instructions

You can prepare the coconut curry sauce a day in advance, storing it in a sealed container in the refrigerator. Sear the scallops and add them to the sauce just before serving to maintain their texture.

Nutritional Information

• Calories: 360
• Protein: 25g
• Carbohydrates: 10g
• Fat: 28g
• Fiber: 2g
• Sugar: 7g

Dietary Notes

• Gluten-Free
• Dairy-Free
• High-Protein

The Recipe

Serves: 4

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Kitchen Equipment Needed

• Large skillet
• Spatula
• Measuring spoons
• Grater or microplane

Ingredients

• 1 lb fresh scallops
• 2 tbsp coconut oil
• 1 cup coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Salt to taste
• Fresh cilantro for garnish

Directions

1. Rinse and pat dry the scallops with paper towels.
2. Heat coconut oil in a large skillet over medium heat.
3. Add scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
4. In the same skillet, add garlic and ginger, sauté until fragrant.
5. Add red curry paste and continue to cook for 1 minute.
6. Pour in coconut milk, fish sauce, lime juice, and brown sugar, stirring to combine. Simmer for 5 minutes.
7. Return scallops to the skillet, coating them with the sauce. Simmer for an additional 2 minutes.
8. Garnish with fresh cilantro before serving.

Recipe Notes

• For a vegetarian version, replace fish sauce with soy sauce or tamari.
• The sauce can be made spicier by adding chopped chili peppers or red pepper flakes.

Community Tips and Photos

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

Questions and Answers

• Can I use frozen scallops? Yes, just make sure to thoroughly thaw and dry them before cooking to prevent excess moisture.
• What can I use instead of coconut oil? Any neutral oil like vegetable or canola oil can substitute coconut oil.