Spicy Coconut Curry Scallops
Juicy, golden-seared scallops are simmered briefly in a silky coconut curry sauce infused with garlic, ginger, tomatoes, and warm spices. This dish is rich yet light, elegant yet easy—perfect for a special dinner or quick gourmet meal at home.
⏱ Time Required
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
🛒 Ingredients
Scallops
450 g (1 lb) sea scallops, patted very dry
Salt, to taste
Black pepper, to taste
1 tbsp olive oil or butter
Coconut Curry Sauce
1 tbsp olive oil or butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1–1½ tsp red curry paste (adjust to taste)
1 tsp paprika
½ tsp chili flakes (optional)
1 cup full-fat coconut milk
½ cup cherry tomatoes, halved
1 tsp lemon or lime juice
Salt, to taste
Garnish
Fresh cilantro or parsley, chopped
Extra chili flakes (optional)
👩🍳 Instructions
1. Prepare the Scallops
Pat scallops very dry with paper towels.
Season both sides with salt and black pepper.
2. Sear the Scallops
Heat olive oil in a large skillet over medium-high heat.
Add scallops in a single layer.
Sear 2–3 minutes per side until deeply golden.
Remove scallops and set aside.
3. Make the Coconut Curry Sauce
In the same pan, lower heat to medium.
Add oil/butter and sauté onion 3–4 minutes until soft.
Add garlic and ginger; cook 30 seconds.
Stir in curry paste, paprika, and chili flakes; cook 1 minute.
Pour in coconut milk and add tomatoes.
Simmer gently 4–5 minutes until slightly thickened.
4. Finish the Dish
Return scallops to the pan.
Spoon sauce over them and simmer 2 minutes only.
Finish with lemon or lime juice.
5. Garnish & Serve
Sprinkle with fresh herbs and serve hot.
🌟 Tips for Perfect Scallops
Dry scallops = golden crust (very important).
Do not overcrowd the pan.
Don’t overcook—scallops should be tender, not rubbery.
Use full-fat coconut milk for best flavor.
🌶 Heat Level Guide
Mild: ½ tsp curry paste, no chili flake
Medium: 1 tsp curry paste
Spicy: 1½ tsp curry paste + chili flakes
🍽 Serving Suggestions
Steamed jasmine rice or coconut rice
Garlic butter naan or flatbread
Zucchini noodles or cauliflower rice (low-carb)
❓ Frequently Asked Questions
Can I use frozen scallops?
Yes—thaw completely and pat very dry.
Is this dairy-free?
Yes (use oil instead of butter).
Can I make it ahead?
Sauce can be made ahead; sear scallops fresh.
🥗 Nutritional Information
Calories: 320 kcal
Protein: 26 g
Fat: 22 g
Carbohydrates: 8 g
Fiber: 2 g
Gluten-free
High-protein