Alright, friends, it’s time to elevate your dinner game with a dish that screams indulgence but is surprisingly easy to make. Seared scallops nestled in a creamy coconut green curry sauce? Yes, please! Picture this: the sweet, tender scallops with their perfect golden crust soaking up all the rich, aromatic flavors of the curry. It’s a luxurious dish you’ll want to make again and again. Trust me, your tastebuds are in for a treat!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Seared Scallops in Coconut Green Curry
This recipe is a total game-changer. Here’s why it’s going to become your new go-to for fancy yet effortless dinners:
- Elevated Comfort: The sweet scallops pair beautifully with the creamy coconut green curry. It’s the kind of dish that feels gourmet, but doesn’t take a ton of time or effort to pull off.
- Impress Without the Stress: It’s the perfect dish for when you want to impress someone, but you don’t have hours to spend in the kitchen. The seared scallops are quick, and the curry sauce is incredibly simple to prepare.
- Flavor Explosion: The combination of the coconut milk and green curry paste creates a velvety sauce that’s slightly spicy, rich, and aromatic—all without being overwhelming. The scallops add a delicate sweetness that balances it out perfectly.
- Customizable: Want more spice? Add more green curry paste or a dash of chili flakes. Prefer a milder flavor? You can adjust the curry to suit your taste.
- Elegant Yet Simple: This dish looks and tastes so fancy, but it’s surprisingly easy to make! Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to wow anyone who tastes it.
Ingredients
Let’s break down the ingredients for this dish. You might already have a lot of these in your pantry, and they come together to create a dish that’s full of flavor without needing anything too exotic.
- Scallops: These delicate seafood gems are the star of the show, providing that melt-in-your-mouth sweetness and perfect sear.
- Coconut Milk: This gives the curry its creamy texture and that luscious coconut flavor that makes every bite indulgent.
- Green Curry Paste: The heart of the curry sauce. It’s spicy, aromatic, and packed with flavor. The perfect complement to the scallops.
- Garlic: Fresh garlic adds a nice bite and depth to the curry sauce.
- Ginger: A little fresh ginger for a hint of warmth and spice.
- Lime Leaves: These bring a fresh, citrusy zing to the curry that makes it extra fragrant and bright.
- Fish Sauce: Just a dash of fish sauce to bring some salty umami to the curry sauce.
- Coconut Oil: For searing the scallops—adds a subtle coconut flavor and helps achieve that perfect golden crust.
- Fresh Basil or Cilantro: For garnish, bringing freshness and a little herbaceous pop.
- Lime: A squeeze of lime at the end for that tangy finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Here’s how you’re going to make this delectable dish:
- Prepare the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season them lightly with salt and pepper on both sides.
- Make the Coconut Green Curry Sauce: In a pan, heat a tablespoon of coconut oil over medium heat. Add the garlic and ginger and sauté for about 1-2 minutes until fragrant. Then, stir in the green curry paste and cook for another minute. Add the coconut milk and fish sauce, and bring the sauce to a simmer. Toss in the lime leaves and let the sauce cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Sear the Scallops: While the sauce is simmering, heat a non-stick skillet over medium-high heat and add a bit of coconut oil. Once the pan is hot, add the scallops and sear for 2-3 minutes on each side, until they are golden brown and cooked through. Be careful not to overcook them!
- Serve and Garnish: Spoon the coconut green curry sauce into bowls, and top with the perfectly seared scallops. Garnish with fresh basil or cilantro, and finish with a squeeze of lime for that bright, zesty finish.
How to Serve Seared Scallops in Coconut Green Curry
Pair this dish with sides that complement the rich and aromatic curry:
- Steamed Jasmine Rice: The fragrance of jasmine rice pairs perfectly with the coconut curry, soaking up all the delicious sauce.
- Roasted Vegetables: Roasted carrots, zucchini, or bell peppers add a sweet, savory balance to the rich curry.
- Naan or Flatbread: Serve with a piece of warm naan to scoop up that delicious curry sauce.
- Crisp Salad: A fresh green salad with a tangy vinaigrette can balance out the richness of the curry.
Additional Tips
- Prep Ahead: You can make the curry sauce ahead of time and refrigerate it for up to two days. Just reheat it when you’re ready to serve.
- For Extra Flavor: Add a pinch of chili flakes or fresh chili slices to the curry for an extra burst of heat.
- Dietary Adjustments: If you’re dairy-free, make sure to check that your curry paste is vegan. You can substitute with a plant-based milk if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the scallops gently to preserve their tenderness.
FAQ Section
- Q1: Can I use a different type of seafood instead of scallops?
- A1: Absolutely! Shrimp or firm white fish would also be delicious in this coconut curry.
- Q2: Can I make this dish ahead of time?
- A2: Yes! You can prepare the curry sauce ahead of time and just sear the scallops when you’re ready to serve.
- Q3: How do I store leftovers?
- A3: Store the curry sauce and scallops separately in airtight containers. The scallops will stay fresh for about 2 days.
- Q4: Can I freeze this dish?
- A4: The curry sauce can be frozen for up to 3 months, but the scallops are best enjoyed fresh. If you freeze the sauce, just reheat it when you’re ready to use it.
- Q5: How do I reheat the curry sauce?
- A5: Gently reheat the curry sauce on the stove over low heat, stirring occasionally. If it thickens too much, just add a little water or coconut milk to loosen it up.
- Q6: Can I make this recipe without fish sauce?
- A6: Yes! You can replace fish sauce with soy sauce for a vegetarian option.
- Q7: Can I add more vegetables to this dish?
- A7: Definitely! You can add veggies like bell peppers, baby corn, or spinach to the curry for extra flavor and color.
- Q8: Is this recipe gluten-free?
- A8: Yes! This dish is naturally gluten-free as long as you use gluten-free curry paste and check that your coconut milk doesn’t contain any additives with gluten.
- Q9: Can I use dried lime leaves instead of fresh?
- A9: Yes, dried lime leaves will work as a substitute. Just crush them a little before adding to the sauce to release their flavor.
- Q10: Can I make this dish spicier?
- A10: Yes! Add more green curry paste or even some fresh chopped chili to give the curry extra heat.
Conclusion
There you have it! Seared scallops in a creamy, aromatic coconut green curry—this dish is luxurious yet simple, and it’s sure to wow anyone lucky enough to taste it. Whether you’re cooking for yourself or hosting a special dinner, this recipe is a guaranteed crowd-pleaser. So get your pan sizzling, and let the flavors transport you to a tropical paradise with every bite! Enjoy!
Print
Seared Scallops in Coconut Green Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: Thai
Description
Delicious Seared Scallops in Coconut Green Curry combine perfectly seared scallops with a rich, creamy coconut green curry sauce. Topped with crispy shallots and a refreshing herb salad, this dish is a perfect balance of heat, flavor, and texture. A great way to impress your guests with a restaurant-quality meal at home! #searedscallops
Ingredients
For the Homemade Green Curry Paste:
-
2 medium shallots, chopped
-
3 medium jalapeños, stems and seeds removed
-
3 Thai birdseye chilies
-
2 stalks lemongrass, bottom half
-
1” knob fresh ginger, peeled & sliced
-
1 teaspoon lime zest
-
1 tablespoon lime juice
-
5 cloves garlic, smashed
-
5 stalks green onions, chopped
-
1/2 cup cilantro and stems
-
1 teaspoon ground coriander
-
1 teaspoon ground cumin
-
1/2 teaspoon kosher salt
-
1/2 teaspoon ground black pepper
For the Scallops and Green Curry Sauce:
-
3 tablespoons vegetable oil, divided
-
2 cloves garlic, minced
-
2 teaspoons grated ginger
-
1 ear of corn, kernels cut off the cob (or 1 cup frozen corn)
-
1/3 cup homemade green curry paste
-
1 (13-ounce) can coconut milk, shaken vigorously
-
2 teaspoons fish sauce
-
1 pound dry-packed large bay scallops
-
Kosher salt, as needed
-
Freshly ground black pepper, as needed
-
2 tablespoons unsalted butter
For the Crispy Shallots:
-
Vegetable oil, as needed, for frying
-
3 medium shallots, thinly sliced
For the Herb Salad:
-
1/2 cup cilantro leaves
-
1/4 cup basil, roughly chopped
-
2 medium green onions, julienned
-
1 teaspoon rice vinegar
Instructions
-
Prepare the Green Curry Paste:
-
Add all paste ingredients to a food processor and blend until finely ground, about 2 minutes.
-
Use immediately or store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
-
-
Make the Green Curry Sauce:
-
Heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
-
Stir in the corn and cook until tender, about 4 minutes.
-
Add the green curry paste, cooking until fragrant, 30 seconds to 1 minute.
-
Pour in the coconut milk, lower heat to medium-low, and simmer until the sauce thickens, about 10 minutes. Stir in fish sauce and set aside.
-
-
Cook the Scallops:
-
Remove the side muscle from the scallops and pat dry.
-
Heat the remaining oil in a large nonstick skillet over medium heat. Season scallops with salt and pepper, then add to the pan.
-
Sear until golden brown on the bottom, about 3 minutes. Flip, add butter, and cook for another 2 minutes. Remove scallops and set aside.
-
-
Prepare the Crispy Shallots:
-
Heat vegetable oil in a cast-iron skillet or Dutch oven over medium heat to 350ºF (180ºC).
-
Fry shallots in batches until deep golden brown and crispy, about 8-10 minutes. Drain on paper towels.
-
-
Assemble and Serve:
-
Toss the cilantro, basil, and green onions in rice vinegar.
-
Divide the green curry broth among bowls, top with seared scallops, crispy shallots, and herb salad. Serve immediately.
-
Notes
-
For a milder version, reduce or omit the birdseye chilies.
-
Serve with steamed rice or a side of crusty bread to soak up the flavorful broth.
Nutrition
- Serving Size: 1 plate (approx. 4 scallops)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg