Go Back
Welcome to the world of culinary delight with our Spicy Coconut Curry Scallops recipe. This dish combines tender, succulent sea scallops with a rich, aromatic coconut curry sauce that tantalizes the taste buds and warms the soul. Seafood has long held a cherished spot in culinary traditions around the globe, celebrated not only for its exquisite flavor but also for its versatility and nutritional benefits. Scallops, in particular, are a favorite among seafood lovers due to their delicate texture and sweet, slightly briny taste.

Spicy Coconut Curry Scallops

Elevate your seafood dinner with this Spicy Coconut Curry Scallops recipe! Packed with tender scallops and a creamy coconut sauce, it's perfect for busy weeknights, taking only 30 minutes to prepare. Fresh bell peppers and snap peas add color and crunch, while ginger, garlic, and lime bring the flavors to life. This dish is both indulgent and nutritious, delivering a satisfying meal all in one! #CoconutCurry #SeafoodRecipes #HealthyEating #QuickMeals #Scallops #SpicyFood #DinnerInspiration #CulinaryDelight
Print Recipe Pin Recipe

Ingredients
  

1 lb sea scallops (cleaned and patted dry)

1 cup coconut milk

2 tbsp red curry paste

2 garlic cloves (minced)

1 inch ginger (grated)

1 lime (zested and juiced)

1 tbsp fish sauce

1 tbsp brown sugar

2 tbsp olive oil

1 small red bell pepper (sliced)

1 small green bell pepper (sliced)

1 cup snap peas (trimmed)

Fresh cilantro (for garnish)

Salt and pepper to taste

Cooked jasmine rice (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the scallops lightly with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they're golden brown and cooked through. Remove them from the skillet and set aside.

    In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

      Add the red curry paste to the skillet, stirring it into the garlic and ginger mixture for about 1 minute until well combined.

        Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Stir well and bring the mixture to a simmer.

          Once simmering, add the sliced red and green bell peppers and snap peas. Cook for 3-4 minutes until the vegetables are just tender.

            Return the seared scallops to the skillet, and add the lime zest. Gently toss to coat the scallops in the curry sauce and heat through for an additional 1-2 minutes.

              Serve the spicy coconut curry scallops over cooked jasmine rice, garnished with fresh cilantro. Enjoy!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4