Can I use frozen scallops for spicy coconut curry scallops?

Yes, frozen scallops work well for spicy coconut curry scallops as long as they are properly thawed first. Place them in the refrigerator overnight or thaw them under cold running water. Pat them completely dry before searing to achieve a golden crust.

How spicy are coconut curry scallops?

The spice level depends mainly on the red curry paste you use. This recipe has a medium heat level that balances well with the creamy coconut milk. For milder coconut curry scallops, reduce the curry paste slightly. For extra heat, add chili flakes or fresh peppers.

What can I serve with spicy coconut curry scallops?

Jasmine rice is the most popular pairing because it absorbs the creamy curry sauce beautifully. You can also serve spicy coconut curry scallops with rice noodles, coconut rice, cauliflower rice, or steamed vegetables for a lighter option.

How do I store leftover spicy coconut curry scallops?

Store leftover spicy coconut curry scallops in an airtight container in the refrigerator for up to two days. Reheat gently over low heat to avoid overcooking the scallops. Add a splash of broth or coconut milk if the sauce thickens too much during storage.

Spicy Coconut Curry Scallops – Easy Recipe

Name: Spicy Coconut Curry Scallops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 pound large scallops, cleaned; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, sliced; 1 tablespoon red curry paste; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 can (14 ounces) coconut milk; 1 cup beef broth; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 cup fresh spinach leaves; 1 tablespoon fresh lime juice; 2 tablespoons fresh cilantro, chopped; 3 cups cooked jasmine rice, for serving; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

Spicy Coconut Curry Scallops is a creamy and flavorful seafood dinner featuring perfectly seared scallops simmered in a rich coconut curry sauce with garlic, ginger, spinach, and warm spices. Served over jasmine rice, this quick and comforting recipe delivers bold Thai-inspired flavors in just 30 minutes.

Ingredients

Scale

1 pound large scallops, cleaned
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 tablespoon red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (14 ounces) coconut milk
1 cup beef broth
1 tablespoon fish sauce
1 teaspoon brown sugar
1 cup fresh spinach leaves
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
3 cups cooked jasmine rice, for serving
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Pat the scallops dry with paper towels and season them with salt and black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the scallops for 2 to 3 minutes per side until golden brown and opaque. Remove and set aside.
In the same skillet, add the chopped onion and cook for 3 to 4 minutes until translucent.
Add the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2 to 3 minutes until fragrant.
Stir in the red curry paste, turmeric, and cumin. Cook for 1 minute to toast the spices.
Pour in the coconut milk and beef broth, stirring until combined.
Add the fish sauce and brown sugar, then bring the curry sauce to a gentle simmer for 5 minutes.
Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
Return the scallops to the skillet and simmer for 2 to 3 minutes until heated through.
Stir in the fresh lime juice and garnish with chopped cilantro.
Serve the spicy coconut curry scallops over cooked jasmine rice.

Notes

Pat the scallops completely dry before searing for the best golden crust.
Do not overcrowd the skillet when cooking the scallops.
Adjust the spice level by adding more or less red curry paste.
Seafood broth or chicken broth can replace beef broth if preferred.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat to avoid overcooking the scallops.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 370 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 38 mg