As I stirred the pot, the intoxicating aroma of spices and coconut wafted through my kitchen, instantly transporting me to the bustling markets of South Asia. Today, I’m thrilled to share my recipe for Spicy Coconut Curry Scallops—an easy and delightful dish that twirls together tender scallops in a dreamy, creamy curry sauce. With just 30 minutes of hands-on prep, this dish is perfect for a quick weeknight dinner or an impressive yet simple appetizer for guests. Not only is it gluten-free, but the versatility of the recipe lets you swap in shrimp or your favorite fish. Trust me, the combination of warm naan or fluffy basmati rice elevates the experience even more. Ready to bring restaurant-quality flavors to your home? Let’s dive into this culinary journey!
Why Are Spicy Coconut Curry Scallops Amazing?
Quick and Easy: In just 30 minutes, you can create a gourmet dish that impresses family and friends alike.
Flavors That Dazzle: The savory blend of coconut milk and Indian curry paste gives these scallops a mouthwatering depth.
Versatile Seafood Swap: Don’t have scallops? Use shrimp or your favorite fish for a delicious twist!
Gluten-Free Goodness: This recipe is naturally gluten-free, making it a perfect choice for a variety of dietary needs.
Serve with Style: Pair it with warm naan or fluffy basmati rice for a satisfying meal that brings the taste of South Asia right to your dining table.
Get ready to impress with this delightful recipe!
Spicy Coconut Curry Scallops Ingredients
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For the Sauce
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Neutral Oil – Perfect for sautéing; can substitute with olive oil or coconut oil.
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Roma Tomatoes – Adds fresh flavor and acidity; consider other varieties, but Roma is preferred for texture.
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Butter – Enhances richness in the sauce; use vegan butter for a dairy-free option.
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Indian Curry Paste – Provides the main flavor; choose a brand like Patak’s or your favorite, adjusting hotness for your taste.
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Chicken or Vegetable Stock – Forms the broth base; opt for vegetable stock in a vegetarian version.
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Coconut Milk – Offers creaminess and a tropical flavor; full-fat coconut milk yields the richest taste.
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For the Scallops
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Sea Scallops – The star of the dish; can be swapped with bay scallops, shrimp, or pieces of firm fish. Adjust cooking time accordingly.
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Salt and Pepper – Essential for seasoning; adjust according to your taste preferences.
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For the Garnish
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Cilantro – Adds freshness and a pop of color; substitute with parsley for a different flavor.
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Red Pepper Flakes – Optional for extra heat; use to suit your spice tolerance.
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For Serving
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Naan – Perfect for scooping up the sauce; basmati rice is a great alternative to serve alongside.
Prepare to embark on a delightful culinary adventure with these Spicy Coconut Curry Scallops!
Step‑by‑Step Instructions for Spicy Coconut Curry Scallops
Step 1: Char the Tomatoes
Heat 2 tablespoons of neutral oil in a wide pot over medium-high heat. Add quartered Roma tomatoes cut-side down and cook for 3–5 minutes until they develop a nice char. Season with salt and pepper, then carefully flip the tomatoes using tongs to char the other side until softened and fragrant.
Step 2: Brown the Curry Paste
Once the tomatoes are charred, add 2 tablespoons of butter to the pot followed by 2 tablespoons of Indian curry paste. Cook for about 1 minute, stirring constantly, until the mixture becomes aromatic and the paste is well incorporated into the oil and butter.
Step 3: Simmer the Sauce
Pour in 1 cup of chicken or vegetable stock, bringing the liquid to a gentle boil. Taste and adjust the seasoning as needed, then add 1 can of coconut milk, stirring well. Lower the heat and let the sauce simmer for 10 minutes on medium heat, allowing the flavors to blend and thicken.
Step 4: Prepare the Scallops
While the sauce simmers, pat the sea scallops dry with a paper towel and season them generously with salt and pepper. After 10 minutes, gently place the scallops into the simmering sauce, ensuring they are partially submerged, then cover the pot and simmer on low for 5–6 minutes until the scallops are opaque and tender.
Step 5: Serve
After cooking, check the scallops for doneness before removing the lid. Spoon the spicy coconut curry scallops into shallow bowls, pouring over the rich broth and top with the charred tomatoes. Garnish with fresh cilantro and a sprinkle of red pepper flakes for an added kick. Serve hot with warm naan or fluffy basmati rice alongside.
Spicy Coconut Curry Scallops Variations
Feel free to make this recipe your own! Each variation opens up a new world of flavors and textures, making every meal a delightful surprise.
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Seafood Swap: Replace scallops with shrimp or firm fish to suit your taste. Both options provide a delicious twist while maintaining that silky sauce.
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Vegetable Boost: Stir in fresh vegetables like bell peppers, snap peas, or spinach. Their crunch and color add vibrancy and nutrients to an already enticing dish.
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Curry Paste Adventure: Experiment with different types of curry paste—red, green, or yellow—for a new flavor profile each time. Each variety brings a unique aroma and sweetness to the dish.
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Dairy-Free Delight: Swap butter for vegan butter or coconut oil for a completely dairy-free version. You won’t miss the richness with the luscious coconut milk.
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Extra Heat: If you’re a spice lover, increase red pepper flakes or add a diced fresh chili. Adjust to your comfort level and let your taste buds dance!
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Tomato Variations: Use cherry or grape tomatoes for a sweeter essence or even roasted tomatoes for deeper flavors. Each brings a special touch to the curry.
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Protein Variety: Switch out sea scallops for bay scallops or a combination of seafood. Cooking times may need adjusting, but it’s a fabulous way to keep things interesting.
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Herb Change-Up: Try fresh basil or mint instead of cilantro for options that yield different herbal notes and nuances—delightfully refreshing!
When you’re ready to discover even more flavor combinations, don’t forget to check out Sweet Spicy Mexican roasted sweet potatoes as a delightful side for your scallops—sweet, spicy perfection!
Make Ahead Options
These Spicy Coconut Curry Scallops are a fantastic choice for meal prep, allowing you to savor the flavors of this dish even on your busiest days! You can prep the sauce up to 24 hours in advance by following the first three steps—char the tomatoes, brown the curry paste, and simmer the sauce—then store it in an airtight container in the refrigerator. To keep the scallops tender, prepare them fresh just before serving; simply add them to the simmering sauce and cook for 5-6 minutes. This ensures they remain just as delicious and perfectly cooked. With this make-ahead option, you save time while still delivering a restaurant-quality meal!
Storage Tips for Spicy Coconut Curry Scallops
Fridge: Store leftover spicy coconut curry scallops in an airtight container for up to 2 days. It’s best enjoyed fresh, but it can be a wonderful meal the next day with proper storage.
Freezer: You can freeze the scallops and sauce together in a freezer-safe container for up to 1 month. Just ensure they’re cooled completely before sealing to prevent ice crystals.
Thawing: To reheat, thaw the frozen scallops overnight in the fridge, then gently warm on the stovetop over low heat. Stir gently until heated through to avoid overcooking.
Reheating: If reheating leftovers, do so slowly on low heat in a pan covered with a lid to retain moisture and ensure the scallops remain tender and juicy.
Expert Tips for Spicy Coconut Curry Scallops
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Quality Matters: Always choose high-quality Indian curry paste for the best flavor. Different types of paste bring unique profiles, so don’t hesitate to explore!
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Perfectly Cooked Scallops: Avoid overcooking by looking for a milky opaque color. If unsure, let residual heat finish cooking them for that tender bite.
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Add Aromatics: For a flavor boost, consider incorporating sliced onions or other vegetables at the beginning to enhance your spicy coconut curry scallops.
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Adjust Spice Levels: Customize the heat level with red pepper flakes; start with a little and add more to suit your taste without overpowering the dish.
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Experiment with Substitutions: Feel free to swap out scallops for shrimp or firm fish to keep the recipe versatile and exciting for everyone at the table.
What to Serve with Spicy Coconut Curry Scallops
Create a full meal experience that tantalizes your taste buds and complements the vibrant flavors of your scallops.
- Warm Naan: Perfect for soaking up the rich curry sauce, naan adds a soft and flavorful element to your meal.
- Fluffy Basmati Rice: Its light texture serves as a lovely canvas for the creamy sauce, helping to balance the heat of the dish.
- Sautéed Spinach: A simple side of sautéed spinach adds a fresh, earthy component that beautifully contrasts the rich flavors of the scallops.
- Cucumber Raita: This cooling yogurt-based sauce enhances the heat of the curry, offering a refreshing balance with every bite.
- Mango Chutney: Sweet and tangy, it elevates the dish with a pop of fruity flavor, creating a delightful harmony with the spices.
- Chilled White Wine: A crisp Sauvignon Blanc or a dry Riesling perfectly complements seafood dishes, enhancing the overall dining experience.
- Coconut Sorbet: For dessert, cool off with a light coconut sorbet; it echoes the flavors of the dish while refreshing your palate.
Enjoy crafting a well-rounded meal that highlights the deliciousness of your spicy coconut curry scallops!
Spicy Coconut Curry Scallops Recipe FAQs
What kind of tomatoes should I use?
I recommend using Roma tomatoes for their texture and flavor, but you can substitute with other varieties like on-the-vine or cherry tomatoes if needed. Just keep in mind that the flavor might be slightly different.
How long can I store leftovers, and how should I keep them?
Store leftover spicy coconut curry scallops in an airtight container in the fridge for up to 2 days. Make sure to let them cool completely before sealing. Reheat gently to avoid overcooking the scallops.
Can I freeze spicy coconut curry scallops?
Absolutely! You can freeze the scallops and sauce together in a freezer-safe container for up to 1 month. Ensure they are completely cooled and tightly sealed to prevent ice crystals.
What should I do if my scallops are overcooked?
If you find your scallops have become tough, try adding a touch of broth or coconut milk to the pan and warming gently. The residual moisture can help bring back some tenderness. In the future, be sure to cook until they are just opaque to ensure they stay tender and juicy.
Is this recipe suitable for those with dietary restrictions?
Yes, the spicy coconut curry scallops can easily be made gluten-free as all ingredients used are naturally gluten-free. For a dairy-free option, simply substitute regular butter with vegan butter. If you have shellfish allergies, consider using firm fish or chicken instead, but remember to adjust cooking times accordingly.
How can I adjust the spice level?
You can customize the spice level by adjusting the amount of Indian curry paste you use. Start with the recommended amount, then taste the sauce before adding the scallops. If you enjoy more heat, add red pepper flakes to the serving for an extra kick!
Spicy Coconut Curry Scallops: A Quick Seafood Sensation
Ingredients
Equipment
Method
- Heat 2 tablespoons of neutral oil in a wide pot over medium-high heat. Add quartered Roma tomatoes cut-side down and cook for 3–5 minutes until they develop a nice char. Season with salt and pepper, then carefully flip the tomatoes using tongs to char the other side until softened and fragrant.
- Once the tomatoes are charred, add 2 tablespoons of butter to the pot followed by 2 tablespoons of Indian curry paste. Cook for about 1 minute, stirring constantly, until the mixture becomes aromatic and the paste is well incorporated into the oil and butter.
- Pour in 1 cup of chicken or vegetable stock, bringing the liquid to a gentle boil. Taste and adjust the seasoning as needed, then add 1 can of coconut milk, stirring well. Lower the heat and let the sauce simmer for 10 minutes on medium heat, allowing the flavors to blend and thicken.
- While the sauce simmers, pat the sea scallops dry with a paper towel and season them generously with salt and pepper. After 10 minutes, gently place the scallops into the simmering sauce, ensuring they are partially submerged, then cover the pot and simmer on low for 5–6 minutes until the scallops are opaque and tender.
- After cooking, check the scallops for doneness before removing the lid. Spoon the spicy coconut curry scallops into shallow bowls, pouring over the rich broth and top with the charred tomatoes. Garnish with fresh cilantro and a sprinkle of red pepper flakes for an added kick. Serve hot with warm naan or fluffy basmati rice alongside.
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