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Spicy Coconut Curry Scallops

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Spicy Coconut Curry Scallops are an absolute showstopper that perfectly balances bold flavors with delicate seafood. The creamy, coconut-infused curry sauce is rich and fragrant, with the heat of the spices adding a layer of warmth and complexity. The scallops, tender and sweet, soak up the sauce beautifully, creating a mouthwatering contrast between the spicy curry and the delicate seafood. Every bite is a symphony of flavors that will transport you to a tropical paradise.

Ingredients

Scale

For the Scallops:

  • 1 lb fresh scallops, patted dry
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Coconut Curry Sauce:

  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red curry paste (adjust based on spice preference)
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

Prepare the Scallops:

  1. Dry the Scallops – Pat the scallops dry with paper towels to remove excess moisture.
  2. Sear the Scallops – Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and cook for 2-3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

Make the Coconut Curry Sauce:

  1. Sauté Onion & Garlic – In the same skillet, add coconut oil and sauté the chopped onion until softened, about 3-4 minutes. Add garlic and grated ginger, cooking for another minute until fragrant.
  2. Add the Curry Paste & Spices – Stir in the red curry paste, turmeric, cumin, and paprika. Cook for 1-2 minutes, letting the spices bloom in the oil.
  3. Add Coconut Milk & Fish Sauce – Pour in the coconut milk and stir in the fish sauce (or soy sauce) and brown sugar. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
  4. Adjust the Spice Level – Taste the sauce and adjust the spice level by adding more curry paste, sugar, or a splash of lime juice for brightness.

Combine & Serve:

  1. Return Scallops to the Pan – Gently place the seared scallops back into the skillet and spoon the sauce over them. Simmer for 2-3 minutes, ensuring the scallops are coated and heated through.
  2. Serve – Plate the scallops and sauce. Garnish with chopped cilantro and lime wedges, if desired.

Nutrition

Find it online: https://minimealprep.com/spicy-coconut-curry-scallops/