As the aroma of sautéing tomatoes fills the kitchen, I can hardly contain my excitement for what’s about to unfold. Tonight, we’re diving into the world of Spicy Coconut Curry Scallops—a vibrant dish that can transform a simple weeknight dinner into a culinary escape. This recipe is a breeze to prepare in just 30 minutes, making it a perfect choice for those of us seeking both convenience and flavor. With a rich, creamy sauce that pairs beautifully with succulent scallops, you’ll find this dish to be a true crowd-pleaser. Whether you decide to serve it alongside fluffy naan or fragrant basmati rice, it’s sure to impress. Ready to take your cooking to the next level? Let’s explore how to whip up this delightful meal together!
Why Will You Love These Scallops?
Simplicity: This recipe comes together in just 30 minutes, perfect for busy weeknights. You can impress your family or guests without spending hours in the kitchen.
Creamy and Flavorful: The rich coconut curry sauce envelops the tender scallops, providing an explosion of taste that will make your taste buds dance!
Versatile: Not a fan of scallops? No worries! Feel free to swap them out for shrimp or even a medley of seafood for a delightful twist.
Crowd-Pleaser: Serve it up with warm naan or fluffy basmati rice, and watch everyone eagerly gather around the table, ready for seconds. If you’re also looking to experiment with other seafood dishes, check out my Sea Scallops Angel or Gochujang Udon Noodles for additional inspiration!
Health-Friendly: This dish is gluten-free and packed with nutrients, allowing you to indulge without guilt. It’s a meal that’s as good for your wellbeing as it is for your palate!
Spicy Coconut Curry Scallops Ingredients
For the Sauce
• Neutral Oil – Ideal for frying tomatoes and enhancing flavors; can substitute with olive oil or coconut oil.
• Roma Tomatoes – Adds acidity and sweetness; any ripe tomatoes or canned tomatoes are good substitutes.
• Butter – Provides richness; opt for vegan butter or omit for a dairy-free option.
• Indian Curry Paste – The key flavor agent; use Patak’s Hot Curry Paste for medium heat or mild for a less spicy dish.
• Chicken or Vegetable Stock – Creates the sauce base; can be swapped with water or seafood stock for extra flavor.
• Coconut Milk – Gives the sauce creaminess and balance; ensure you use unsweetened coconut milk for the best taste.
For the Scallops
• Sea Scallops – The star protein; feel free to substitute with bay scallops, shrimp, or firm fish like cod or mahi mahi.
• Salt and Pepper – Essential for seasoning to taste, enhancing the overall flavor profile.
For Garnishing
• Cilantro – A fresh herb to brighten the dish; can be swapped for parsley or omitted if desired.
• Red Pepper Flakes (optional) – Adds a lovely kick of heat; adjust according to your preference.
For Serving
• Naan or Basmati Rice – Perfect accompaniments to soak up the luscious curry sauce; a delightful choice to complete the meal.
Step‑by‑Step Instructions for Spicy Coconut Curry Scallops
Step 1: Char Tomatoes
Heat a wide pot over medium-high heat and add a splash of neutral oil until shimmering. Carefully place quartered Roma tomatoes cut-side down in the pot, cooking for 3-5 minutes until charred. Flip and cook for an additional 1-2 minutes. Season with salt and pepper, allowing the rich flavors to develop as you prepare for the next step.
Step 2: Brown Curry Paste
Add a tablespoon of butter to the pot and let it melt into the charred tomatoes. Use the back of a spoon to mix in the Indian curry paste, stirring for about 1 minute until it becomes fragrant and well combined with the tomatoes. This step is essential to build the flavorful base for the Spicy Coconut Curry Scallops.
Step 3: Simmer Sauce
Pour in your choice of chicken or vegetable stock, raising the heat until the mixture comes to a boil. Taste and adjust seasoning as desired. Then, reduce the heat to a gentle simmer and stir in the unsweetened coconut milk. Allow this delightful sauce to simmer for about 10 minutes, ensuring it doesn’t reduce too much as the flavors meld together.
Step 4: Prepare Scallops
While the sauce is gently bubbling away, pat the sea scallops dry with paper towels to remove excess moisture. Season each scallop generously with salt and pepper, which will enhance their natural sweetness and ensure they absorb the flavors of the Spicy Coconut Curry.
Step 5: Cook Scallops
Carefully place the seasoned scallops into the simmering broth, taking care not to overcrowd the pot. Reduce the heat to low, cover with a lid, and let them simmer for 5-6 minutes. Turn off the heat and allow the scallops to sit covered for an additional 1-2 minutes, creating perfectly tender bites within the rich curry.
Step 6: Serve
Once the scallops are opaque and cooked through, ladle the fragrant sauce and charred tomatoes into shallow bowls. Place the scallops on top and garnish with fresh cilantro and a sprinkle of red pepper flakes for an extra kick. Serve warm alongside fluffy naan or aromatic basmati rice for a complete and enchanting meal!
Make Ahead Options
Preparing your Spicy Coconut Curry Scallops ahead of time can truly simplify your busy weeknights! You can chop the Roma tomatoes, measure the spices, and even mix the curry paste up to 24 hours in advance, refrigerating them in airtight containers. Additionally, you can pat the scallops dry and season them with salt and pepper up to 2 hours before cooking for maximum flavor. Just remember to keep the scallops refrigerated until you are ready to cook. When you’re ready to serve, simply follow the cooking instructions starting from charing the tomatoes, and you’ll enjoy a delightful dish that’s just as delicious but takes much less time to prepare!
What to Serve with Spicy Coconut Curry Scallops
The perfect meal experience is waiting to be completed with delightful accompaniments that enhance your dining adventure.
- Fluffy Basmati Rice: The subtle nuttiness and fluffy texture of basmati rice soak up the creamy curry sauce perfectly, providing a delightful balance.
- Warm Naan: Soft, pillowy naan is essential for dipping into that luscious curry sauce, making every bite a satisfying experience.
- Sautéed Greens: Lightly sautéed spinach or kale adds a fresh, vibrant crunch, complementing the rich flavors of the scallops.
- Chilled Cucumber Salad: A refreshing cucumber salad with a splash of lime juice offsets the spiciness beautifully, providing a cool contrast.
- Coconut Mango Smoothie: This tropical smoothie adds a sweet, creamy finish to your meal, perfectly capturing the essence of a coastal escape.
- Spicy Roasted Cauliflower: The earthy spices and crunchy texture of roasted cauliflower enhance the dish’s warmth while introducing a new flavor element.
- Coconut Lime Rice: Elevate your rice dish with coconut and a hint of lime for a tropical twist that echoes the curry’s flavor.
- Mint Yogurt Sauce: A dollop of mint yogurt offers a creamy, tangy element that can help mellow the dish’s spice while enhancing each bite.
- Lemonade or Iced Tea: A refreshing drink like lemonade or iced tea cleanses the palate and balances the meal’s richness.
- Lemon Sorbet: For dessert, a light lemon sorbet cleanses the palate, leaving a refreshing note after such a flavorful main course.
Spicy Coconut Curry Scallops Variations
Feel free to get creative with this dish! Your kitchen will become a canvas of flavors and textures that will delight your senses.
- Shrimp Swap: Substitute scallops with succulent shrimp for a slightly sweeter taste and quicker cook time.
- Fish Fillets: Use firm fish like cod or mahi mahi, cooking them until just opaque for a heartier texture.
- Vegetarian Delight: Replace seafood with chickpeas or tofu, perfect for absorbing the rich curry sauce while adding protein.
- Extra Veggies: Toss in some spinach or bell peppers during the sauce simmering for a burst of color and nutrition. The added veggies will balance the creamy sauce beautifully!
- Creamy Cashew Addition: Blend a handful of soaked cashews into the curry sauce for an extra creamy texture and nutty flavor. This dreamy twist elevates the dish’s richness and depth.
- Heat Levels: Adjust the spice by starting with mild Indian curry paste and gradually adding red pepper flakes to suit your taste. You could even make it a challenge and try using a spicier curry paste for a fiery kick!
- Coconut Cream Finish: For extra indulgence, finish the dish with a swirl of coconut cream just before serving, enhancing the tropical vibe of the dish.
- Cultural Twist: Diversify your meal by incorporating traditional Ethiopian berbere spice for a unique flavor profile that pairs well with the coconut sauce.
If you’re exploring more seafood recipes, check out these delicious options: Nigerian Beef Stew offers a different but equally tantalizing experience, or try the flavorsome Sea Scallops Angel for another delightful dish!
How to Store and Freeze Spicy Coconut Curry Scallops
Fridge: Store leftovers in an airtight container for up to 2 days. Gently reheat in a pan over low heat, ensuring the scallops don’t overcook.
Freezer: For longer storage, freeze the Spicy Coconut Curry Scallops in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: When reheating, add a splash of coconut milk to maintain creaminess. Avoid boiling to keep the scallops tender.
Serving Suggestions: Enjoy reheated servings with fresh naan or rice to elevate your meal experience!
Expert Tips for Spicy Coconut Curry Scallops
Dry Scallops First: Make sure to pat your scallops dry before cooking; this ensures a beautiful sear and enhances their flavor in the spicy coconut curry.
Monitor Cooking Time: Avoid overcooking your scallops. They only need about 5-6 minutes in the sauce; check for doneness when they turn opaque.
Use Fresh Ingredients: Fresh tomatoes and quality curry paste make a significant difference. Choose ripe Roma tomatoes for the best acidity, and opt for authentic Indian curry paste for depth of flavor.
Adjust Spice Levels: If you prefer milder heat, start with mild curry paste and gradually add red pepper flakes to your liking, ensuring your dish is tailored to your taste.
Experiment with Vegetables: Enhance your dish by adding vegetables like spinach or bell peppers during the simmering step for added nutrition and a pop of color.
Check for Substitutions: If you don’t have scallops, feel free to swap in shrimp or a mix of seafood—just adjust cooking time accordingly!
Spicy Coconut Curry Scallops Recipe FAQs
What type of tomatoes should I use for this recipe?
Absolutely! For the best flavor, I recommend using ripe Roma tomatoes because they add a perfect balance of acidity and sweetness. However, feel free to substitute them with any ripe tomatoes you have on hand or even canned tomatoes if you’re in a pinch.
How should I store leftovers of Spicy Coconut Curry Scallops?
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them on the stovetop over low heat. Adding a splash of coconut milk can help maintain creaminess and prevent overcooking the scallops—so you can enjoy them just as deliciously as the first time!
Can I freeze Spicy Coconut Curry Scallops?
Yes, you can! To freeze your curry scallops, place them in an airtight container for up to 1 month. Make sure to thaw them overnight in the refrigerator before reheating to keep the texture intact. When you reheat, add a bit of coconut milk to bring back that creamy goodness—those scallops deserve it!
What if my scallops are overcooked?
No worries! It happens to the best of us. Overcooked scallops can become tough and chewy. To avoid this, always pat them dry beforehand for a better sear, and remember that they only need about 5-6 minutes in the sauce. If you happen to overcook them, consider cutting them into smaller pieces to incorporate them back into the sauce, mixing them with more vegetables or rice.
Are there any dietary considerations for this dish?
Very! This recipe is gluten-free and can be made dairy-free if you substitute the butter with vegan butter or omit it altogether. Ensure that your curry paste is also gluten-free if you need to adhere to specific dietary guidelines. As for pets, keep in mind that scallops should not be shared with dogs, as seafood can be harmful to them in larger quantities.
Can I adjust the spice level of the curry?
Definitely! If you prefer a milder flavor, start with a mild curry paste and gradually add red pepper flakes to your liking. Conversely, if you enjoy a spicier kick, look for a hot curry paste or increase the amount of red pepper flakes. Tailoring the spice level to your taste is always encouraged!
Get Festive with Spicy Coconut Curry Scallops Tonight
Ingredients
Equipment
Method
- Heat a wide pot over medium-high heat and add a splash of neutral oil until shimmering. Carefully place quartered Roma tomatoes cut-side down in the pot, cooking for 3-5 minutes until charred. Flip and cook for an additional 1-2 minutes. Season with salt and pepper.
- Add a tablespoon of butter to the pot and let it melt into the charred tomatoes. Mix in the Indian curry paste, stirring for about 1 minute until it becomes fragrant and well combined.
- Pour in your choice of chicken or vegetable stock, raising the heat until the mixture comes to a boil. Taste and adjust seasoning. Then, reduce the heat to a gentle simmer and stir in the unsweetened coconut milk.
- Pat the sea scallops dry with paper towels and season each scallop generously with salt and pepper.
- Carefully place the seasoned scallops into the simmering broth, cover with a lid, and let them simmer for 5-6 minutes. Turn off the heat and allow the scallops to sit covered for an additional 1-2 minutes.
- Ladle the fragrant sauce and charred tomatoes into shallow bowls. Place the scallops on top and garnish with fresh cilantro and a sprinkle of red pepper flakes. Serve warm alongside fluffy naan or aromatic basmati rice.