Here’s a flavor-packed, restaurant-style recipe for Spicy Coconut Curry Scallops that’s vibrant, creamy, and perfect for a special dinner 🍤🥥🌶️
Spicy Coconut Curry Scallops
Tender scallops are seared to golden perfection and finished in a creamy coconut curry sauce with a touch of heat. Serve over rice or noodles for a complete, elegant meal.
🧺 Ingredients (Serves 2–3)
For the Scallops
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12–16 large sea scallops, patted dry
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Salt and black pepper, to taste
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1 tablespoon olive oil or avocado oil
For the Coconut Curry Sauce
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1 tablespoon coconut oil or neutral oil
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1 small shallot, finely chopped
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1–2 teaspoons red curry paste (adjust to taste)
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1 cup coconut milk
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1 teaspoon fish sauce (optional, for umami)
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1 teaspoon brown sugar or honey
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Juice of ½ lime
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Fresh cilantro, for garnish
🍳 Instructions
1. Sear the Scallops
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Pat scallops completely dry (this is key for a good sear).
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Heat oil in a skillet over medium-high heat.
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Season scallops with salt and pepper.
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Sear 2–3 minutes per side until golden brown and just cooked through. Remove and set aside.
2. Make the Coconut Curry Sauce
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In the same pan, add coconut oil, shallot, garlic, and ginger. Sauté 1–2 minutes until fragrant.
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Stir in red curry paste and cook for 30 seconds.
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Pour in coconut milk, add fish sauce and sugar, and simmer 3–4 minutes until slightly thickened.
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Stir in lime juice and taste—adjust seasoning if needed.
3. Combine & Serve
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Return scallops to the pan briefly to coat in sauce.
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Plate scallops over rice or noodles and spoon extra sauce on top.
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Garnish with fresh cilantro or thinly sliced green onions.
🌶️ Tips for Perfect Scallops
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Do not overcrowd the pan—sear in batches if necessary
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High heat is key for a caramelized crust
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Red curry paste can be swapped for green curry paste for a different flavor profile
If you like, I can also create a quick 20-minute weeknight version or a more restaurant-style plated version with a drizzle of chili oil and microgreens.