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

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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