Indulge in the perfect harmony of succulent seared scallops, aromatic spices, and a creamy coconut curry sauce. This dish is packed with layers of flavor, combining the richness of coconut milk with the warmth of red curry paste and a zesty touch of lime. Served over fluffy jasmine rice and garnished with fresh cilantro, it’s a recipe that will elevate your dining experience to a whole new level.
Ingredients
Scallops
- 1 pound large scallops: Cleaned and patted dry for optimal searing.
- 2 tablespoons olive oil: For searing the scallops and sautéing the vegetables.
- Salt and pepper: To season the scallops.
Curry Sauce
- 1 onion, finely chopped: Adds a savory base to the sauce.
- 3 cloves garlic, minced: Infuses the dish with depth and aroma.
- 1 tablespoon fresh ginger, grated: Provides a warm, spicy undertone.
- 1 red bell pepper, sliced: Contributes sweetness and vibrant color.
- 1 tablespoon red curry paste: The heart of the curry’s spice profile.
- 1 teaspoon ground turmeric: Enhances the curry with an earthy, golden hue.
- 1 teaspoon ground cumin: Adds warmth and depth to the flavor.
- 1 can (14 ounces) coconut milk: Creates a creamy and luscious sauce.
- 1 cup beef broth: Adds a savory richness to the curry.
- 1 tablespoon fish sauce: Provides umami and depth of flavor.
- 1 teaspoon brown sugar: Balances the spices with a touch of sweetness.
- 1 cup fresh spinach leaves: For a pop of color and added nutrition.
- 1 tablespoon fresh lime juice: Brightens the dish with a tangy finish.
Garnish and Serving
- Fresh cilantro, chopped: Adds a fresh, herbal garnish.
- Cooked jasmine rice: The perfect base to soak up the curry sauce.
Instructions
Step 1: Prepare the Scallops
- Pat the scallops dry with a paper towel. This step is crucial for achieving a golden-brown sear.
- Season the scallops on both sides with a pinch of salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, sear the scallops for 2-3 minutes on each side until they develop a golden crust and turn opaque.
- Remove the scallops from the skillet and set them aside on a plate.
Step 2: Make the Curry Sauce
- In the same skillet, add a bit more olive oil if needed and sauté the chopped onion over medium heat until translucent, about 3-4 minutes.
- Add the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2-3 minutes until fragrant.
- Stir in the red curry paste, ground turmeric, and ground cumin. Cook for 1-2 minutes to release the spices’ aromas.
- Pour in the coconut milk and beef broth, stirring to combine. The mixture should become a rich, creamy sauce.
- Add the fish sauce and brown sugar, then bring the curry sauce to a gentle simmer.
Step 3: Combine and Cook
- Add the fresh spinach leaves to the curry sauce and cook until wilted, about 2 minutes.
- Return the seared scallops to the skillet, nestling them into the sauce. Cook for an additional 2-3 minutes to reheat the scallops and allow the flavors to meld.
- Stir in the fresh lime juice just before serving for a bright, zesty finish.
Step 4: Serve
- Spoon the curry sauce and scallops over a bed of cooked jasmine rice.
- Garnish with chopped fresh cilantro for a burst of freshness.
Cooking Tips
- Dry Scallops for the Perfect Sear: Ensure the scallops are thoroughly dried with paper towels before cooking. Moisture will prevent them from developing a golden crust.
- Control the Heat: Avoid overcrowding the skillet when searing the scallops. Cook them in batches if necessary to maintain consistent heat.
- Customize the Spice Level: Adjust the amount of red curry paste to suit your heat preference. For a milder curry, use less paste or add extra coconut milk.
- Use High-Quality Coconut Milk: Full-fat coconut milk creates a richer and creamier sauce.
- Balance the Flavors: Taste the curry sauce before adding the scallops and adjust the seasoning as needed. A balance of sweet, salty, and tangy flavors is key.
Substitutions and Variations
- Scallops: Swap with shrimp, firm tofu, or chunks of white fish like cod or halibut for a variation.
- Beef Broth: Substitute with chicken broth, vegetable broth, or even water for a lighter sauce.
- Spinach: Replace with kale or Swiss chard for a different texture.
- Coconut Milk: For a lower-fat option, use light coconut milk, though the sauce will be less creamy.
- Jasmine Rice: Serve over basmati rice, quinoa, or even cauliflower rice for a healthier twist.
Frequently Asked Questions
Can I make this dish ahead of time?
While the curry sauce can be prepared in advance and reheated, it’s best to cook the scallops just before serving to preserve their tender texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop to prevent overcooking the scallops.
Can I freeze the curry sauce?
Yes, the sauce can be frozen separately for up to one month. Thaw in the refrigerator overnight and reheat before adding fresh scallops.
What can I serve with this dish?
This dish pairs beautifully with jasmine rice, but you can also serve it with crusty bread, steamed vegetables, or a fresh green salad.
How do I prevent scallops from becoming rubbery?
Avoid overcooking the scallops by searing them for just 2-3 minutes per side and reheating them gently in the sauce.
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 28g
- Carbohydrates: 12g
- Fat: 24g
- Fiber: 2g
- Sugar: 4g
- Sodium: 650mg
Conclusion
Spicy Coconut Curry Scallops are a perfect fusion of bold flavors and luxurious textures. The golden seared scallops, paired with a fragrant coconut curry sauce, create a restaurant-quality dish that’s surprisingly easy to make at home. Whether you’re entertaining guests or treating yourself to a gourmet dinner, this recipe is sure to impress. Serve it over jasmine rice, garnish with fresh cilantro, and enjoy a dish that’s as comforting as it is elegant.