Description
Succulent seared scallops harmonizing with a rich, spicy coconut curry sauce for a tropical culinary experience.
Ingredients
Scale
- 1 lb large sea scallops, patted dry
- 1 tbsp coconut oil or vegetable oil
- 1/2 tsp salt & black pepper
- 1/2 tsp paprika
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small shallot, finely chopped
- 1 tbsp red curry paste
- 1 tsp turmeric powder
- 1/2 tsp red pepper flakes (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh basil leaves, torn
- 1 small red chili, thinly sliced (optional)
- Steamed jasmine rice or coconut rice
- Lime wedges for serving
Instructions
- Pat dry the scallops, season with salt, black pepper, and paprika.
- Heat 1 tablespoon of coconut oil in a skillet over medium-high heat and sear the scallops for 1-2 minutes on each side, then transfer to a plate.
- In the same skillet, heat another tablespoon of coconut oil and sauté minced garlic, ginger, and shallot for 1-2 minutes.
- Stir in red curry paste, turmeric, and optional red pepper flakes, then add the coconut milk, fish sauce, lime juice, and brown sugar, and let simmer for 5-7 minutes.
- Return the scallops to the skillet, simmer for another 2-3 minutes until warmed through.
- Garnish with cilantro, basil, and sliced chili, and serve over jasmine or coconut rice with lime wedges.
Notes
Avoid overcooking scallops for best texture. Store leftovers separately in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg