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Spicy Coconut Curry Scallops

Spicy Coconut Curry Scallops: A 30-Minute Tropical Delight

Experience the tropical flavors of Spicy Coconut Curry Scallops in just 30 minutes, a quick and delightful seafood recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Sauce
  • 2 tablespoons Neutral Oil Can substitute with olive oil.
  • 4 pieces Roma Tomatoes, quartered Substitute with any firm tomatoes.
  • 2 tablespoons Butter Vegan butter can be used for a dairy-free alternative.
  • 1 tablespoon Indian Curry Paste Choose mild or hot varieties.
  • 2 cups Chicken or Vegetable Stock Opt for low-sodium stock for a healthier meal.
  • 1 cup Coconut Milk Unsweetened almond or soy milk can be used as a lighter version.
For the Scallops
  • 16 pieces Sea Scallops Side muscle removed; can substitute with bay scallops or shrimp.
  • Salt To taste.
  • Pepper To taste.
For Garnish
  • ¼ cup Cilantro, minced Optional.
  • Red Pepper Flakes Optional, adjust according to your heat preference.
For Serving
  • 4 pieces Store-Bought Naan, toasted Can substitute with basmati rice or other flatbreads.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of neutral oil in a large pot over high heat. Once shimmering, add 4 quartered Roma tomatoes cut-side down and cook for 3-5 minutes until charred.
  2. Reduce heat to medium, melt 2 tablespoons of butter in the pot with charred tomatoes. Add 1 tablespoon of Indian curry paste and cook for 1 minute until fragrant.
  3. Pour in 2 cups of chicken or vegetable stock, raise heat to a boil. Once boiling, reduce heat and stir in 1 cup of coconut milk, simmer for about 10 minutes.
  4. Pat 16 sea scallops dry and season with salt and pepper. Place scallops into the simmering sauce and cover, cooking on low heat for 5-6 minutes until opaque.
  5. Ladle curry broth into bowls, place scallops on top, garnish with fresh cilantro and red pepper flakes. Serve immediately with naan or rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 12mgCalcium: 30mgIron: 2mg

Notes

Ensure scallops are patted dry before seasoning for optimal texture. Adjust red pepper flakes to customize heat level. Store leftovers properly for best results.

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