Description
A delicious and flavorful dish featuring seared scallops in a creamy coconut curry sauce with vibrant vegetables.
Ingredients
Scale
- 1 pound large sea scallops, cleaned and patted dry
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Stir in the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Mix well and bring to a gentle simmer.
- Add the sliced red bell pepper and snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender-crisp.
- Return the seared scallops to the skillet and simmer for an additional 2-3 minutes until heated through.
- Serve the scallops and vegetables over rice or noodles, garnished with fresh cilantro and lime wedges.
Notes
- For a spicier dish, add sliced jalapeños or a pinch of red pepper flakes when cooking the garlic and ginger.
- Substitute shrimp or chicken for scallops if desired, adjusting cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg