Spicy Coconut Curry Scallops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb large sea scallops (patted dry)

1 tbsp olive oil

1 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tsp red curry paste (or more to taste)

1/2 tsp chili flakes (optional, for heat)

1/2 tsp turmeric

1 can (13.5 oz) coconut milk

1 tbsp fish sauce (optional, adds umami)

Juice of 1/2 lime

Salt and pepper to taste

Fresh cilantro or basil, for garnish

Cooked jasmine rice or rice noodles (for serving)

 

Instructions:

1. Sear the scallops:
Season scallops with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear scallops for 1.5–2 minutes per side until golden brown and just cooked through. Remove and set aside.

2. Make the curry sauce:
In the same pan, add onion and sauté for 2–3 minutes until softened. Stir in garlic and ginger; cook for 30 seconds. Add red curry paste, chili flakes, and turmeric. Cook another 1–2 minutes until fragrant.

3. Add coconut milk:
Pour in coconut milk and stir in fish sauce and lime juice. Bring to a gentle simmer and let it reduce slightly for about 5–7 minutes.

4. Combine and finish:
Return scallops to the pan and simmer in the sauce for 2–3 minutes just to heat through. Taste and adjust seasoning.

5. Serve:
Spoon curry over jasmine rice or noodles. Garnish with fresh herbs and extra lime if desired.