If you are craving something that brilliantly balances heat and creaminess while showcasing the delicate sweetness of seafood, this Spicy Coconut Curry Scallops Recipe is an absolute must-try. It features perfectly seared scallops bathed in a luscious coconut curry sauce tinged with vibrant red curry paste and a hint of fresh lime. The interplay of fragrant ginger, garlic, and a touch of brown sugar creates layers of flavor that make each bite irresistibly comforting and exciting at the same time. Whether you’re impressing guests or just treating yourself, this dish is simple to prepare but feels wonderfully special on the plate.
Ingredients You’ll Need
The beauty of this Spicy Coconut Curry Scallops Recipe lies in its straightforward ingredients, each bringing something important to the table. From the creamy coconut milk that builds the sauce’s body to the aromatic punch of fresh ginger and red curry paste, every component works in harmony to create a dish bursting with flavor and inviting textures.
- 1 pound sea scallops: Pat them dry to ensure a perfect golden sear.
- 1 tablespoon vegetable oil: A neutral oil for high-heat searing without overpowering flavor.
- 1 small onion (finely chopped): Adds sweetness and a savory base to the curry.
- 2 cloves garlic (minced): Provides a fragrant aroma and sharp depth.
- 1 tablespoon grated fresh ginger: Contributes bright, warming spice essential to Thai-inspired dishes.
- 1 tablespoon red curry paste: The star of the spicy flavor, adjust amount to your heat preference.
- 1 can (13.5 ounces) full-fat coconut milk: Offers luxurious creaminess and balances heat.
- 1 tablespoon fish sauce: Adds umami richness, essential for authentic curry depth.
- 1 teaspoon brown sugar: Rounds out the flavors with a subtle hint of sweetness.
- 1/2 teaspoon crushed red pepper flakes (optional): Kick up the heat if you love extra spice.
- Juice of 1/2 lime: Brings fresh acidity to brighten the dish at the very end.
- 2 tablespoons chopped fresh cilantro: A fresh herbal garnish that complements the curry.
- Cooked jasmine rice: Perfect for soaking up every bit of the luscious sauce.
How to Make Spicy Coconut Curry Scallops Recipe
Step 1: Sear the Scallops
Start by heating your vegetable oil in a skillet over medium-high heat. Carefully season your sea scallops with a touch of salt and place them in the pan. Sear for about 2 to 3 minutes on each side, allowing them to develop a beautiful golden crust while staying tender inside. Once done, transfer them to a plate and set aside so you can focus on the curry base without overcooking the scallops.
Step 2: Build the Flavor Base
Reduce the heat to medium and add finely chopped onion to the same skillet. Sauté it gently until soft and translucent, which usually takes 3 to 4 minutes. Then introduce minced garlic and grated fresh ginger, stirring for about a minute until those wonderful aromas awaken your kitchen.
Step 3: Cook the Curry Paste
Next, stir in that vibrant red curry paste. Let it cook for 1 to 2 minutes while stirring steadily. This step deepens the flavors and intensifies the fragrant spices, laying down the foundation for your curry sauce.
Step 4: Create the Coconut Curry Sauce
Pour in the full-fat coconut milk, and then blend in the fish sauce and brown sugar, which soften and round out the bold spices. If you’re feeling adventurous, sprinkle in crushed red pepper flakes now for a fiery edge. Bring everything to a gentle simmer and let it cook for 5 to 6 minutes until the sauce thickens slightly and the flavors meld beautifully.
Step 5: Combine and Finish
Return your already seared scallops to the skillet with the curry sauce. Let them gently simmer for 2 to 3 minutes to warm through without becoming rubbery. Finish by squeezing in fresh lime juice, which adds that perfect burst of tangy brightness to balance the richness.
How to Serve Spicy Coconut Curry Scallops Recipe
Garnishes
Freshly chopped cilantro sprinkled on top instantly elevates the dish, adding a vibrant green color and herbal freshness that cuts through the creaminess. A wedge of lime on the side invites you to add even more citrus zing to your taste.
Side Dishes
This curry shines over a bed of fluffy jasmine rice, whose slightly floral aroma and soft texture are the ideal match to the luscious curry sauce. For a nutritious contrast, serve alongside steamed snap peas or sautéed spinach, which add color and balance to the meal.
Creative Ways to Present
If you want to add a fun twist, serve the curry scallops in individual shallow bowls with a drizzle of coconut milk and a sprinkle of toasted coconut flakes. You can also place them over crispy fried rice cakes for a delightful textural contrast that will wow anyone at your table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your scallops and curry sauce separately in airtight containers in the refrigerator. This helps preserve their texture and prevents the scallops from becoming rubbery. They will keep well for up to 2 days.
Freezing
While freezing scallops generally isn’t ideal due to texture changes, you can freeze the coconut curry sauce on its own for up to 1 month. Thaw it gently, and freshly sear scallops when ready to enjoy for the best possible taste and texture.
Reheating
To reheat, warm the curry sauce slowly on low heat, stirring occasionally. Add the scallops last, gently warming them just enough to heat through without overcooking. Serve immediately over freshly cooked jasmine rice to recapture that freshly made magic.
FAQs
Can I use frozen scallops for this Spicy Coconut Curry Scallops Recipe?
Absolutely! Just be sure to thaw them completely and pat them dry before searing to achieve a nice golden crust. Removing excess moisture is key to prevent steaming instead of searing.
How spicy is this curry, and can I adjust the heat?
The recipe has a moderate heat level that you can easily adjust. If you prefer it milder, reduce or omit the crushed red pepper flakes and use less curry paste. For more heat, add extra red pepper flakes or curry paste to taste.
Is there a substitute for fish sauce?
If you want to keep it vegetarian or don’t have fish sauce on hand, try using soy sauce or tamari with a pinch of seaweed flakes to mimic the umami depth fish sauce provides.
What’s the best way to ensure scallops don’t get rubbery?
The secret is quick, high-heat searing for just a couple of minutes per side and not overcooking them when adding back into the curry sauce. Tender, juicy scallops are a joy to bite into, so keep an eye on cooking times.
Can I add vegetables to this Spicy Coconut Curry Scallops Recipe?
Definitely! Spinach, bell peppers, or snap peas are great additions that can be tossed into the curry sauce during simmering to amp up the nutrition and add fresh texture.
Final Thoughts
This Spicy Coconut Curry Scallops Recipe is a glorious way to bring restaurant-quality flavor into your home kitchen with minimal fuss. Its perfect balance of creamy, spicy, and fresh notes, along with tender scallops, makes it a dish you’ll want to return to again and again. Give it a try—you’ll find it’s the kind of recipe that instantly becomes a personal favorite and a guaranteed crowd-pleaser.
Print
Spicy Coconut Curry Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Spicy Coconut Curry Scallops recipe offers a flavorful and creamy Thai-inspired dish featuring seared sea scallops simmered in a rich coconut milk curry with red curry paste, fresh ginger, garlic, and a hint of lime. Perfect served over jasmine rice and garnished with fresh cilantro, it’s a quick and elegant main course that balances spice and creaminess beautifully.
Ingredients
Seafood
- 1 pound sea scallops (patted dry)
Vegetables & Aromatics
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
Spices & Sauces
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
Dairy & Oils
- 1 tablespoon vegetable oil
- 1 can (13.5 ounces) full-fat coconut milk
Finishing Ingredients
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
Serving
- Cooked jasmine rice for serving
Instructions
- Prepare the scallops: Heat the vegetable oil in a large skillet over medium-high heat. Lightly season the sea scallops with salt. Sear the scallops for 2 to 3 minutes on each side until they develop a golden crust and are just cooked through. Transfer the seared scallops to a plate and set aside to keep warm.
- Sauté aromatics: Reduce the heat to medium and add the finely chopped onion to the same skillet. Cook the onion for 3–4 minutes until softened and translucent. Then stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrant flavors.
- Add curry paste: Stir in the red curry paste, cooking and stirring it for 1 to 2 minutes to deepen the flavor and fully bloom the spices.
- Create coconut curry sauce: Pour in the full-fat coconut milk, then stir in the fish sauce, brown sugar, and crushed red pepper flakes if desired for extra heat. Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, allowing the sauce to thicken slightly.
- Combine scallops and simmer: Return the seared scallops to the skillet with the curry sauce. Gently simmer for 2 to 3 minutes until the scallops are warmed through and infused with the curry flavors. Remove the skillet from heat and squeeze fresh lime juice over the dish to brighten the flavors.
- Serve: Spoon the curry scallops and sauce over cooked jasmine rice. Garnish with chopped fresh cilantro and serve immediately for a vibrant and satisfying meal.
Notes
- Adjust the heat by using more or less red curry paste and crushed red pepper flakes according to your spice preference.
- For added nutrition and flavor, incorporate vegetables such as spinach, bell peppers, or snap peas into the curry during the simmering stage.
- Ensure scallops are patted dry before searing to achieve a good golden crust without steaming.
- This recipe is naturally gluten-free and dairy-free; verify fish sauce brands for gluten content if needed.
