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Spicy Coconut Curry Scallops: A Flavorful Delight Awaits!

A delicious and flavorful dish featuring seared scallops in a creamy coconut curry sauce with vibrant vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
  3. Stir in the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Mix well and bring to a gentle simmer.
  4. Add the sliced red bell pepper and snap peas to the skillet. Cook for about 3-4 minutes until the vegetables are tender-crisp.
  5. Return the seared scallops to the skillet and simmer for an additional 2-3 minutes until heated through.
  6. Serve the scallops and vegetables over rice or noodles, garnished with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 5g

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.

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