The Spicy Coconut Curry Scallops Recipe is a sensational way to enjoy delicate scallops immersed in a rich, creamy coconut curry with a perfect kick of spice. This dish masterfully combines the sweetness of fresh seafood with the vibrant, smoky flavors of charred tomatoes and authentic Indian curry paste, all enhanced by the luxurious texture of coconut milk. Whether you’re cooking for a special occasion or a cozy dinner, this recipe promises layers of bold taste wrapped in a comforting, aromatic sauce that will have everyone begging for seconds.
Ingredients You’ll Need
The beauty of this Spicy Coconut Curry Scallops Recipe lies in its simplicity and the thoughtful combination of ingredients. Each item plays a vital role, whether it’s adding depth to the sauce, bringing brightness to the dish, or enhancing the scallops’ natural flavor and texture.
- Neutral oil: Perfect for high-heat cooking to char the tomatoes without overpowering flavors.
- Roma tomatoes: Their meaty texture chars beautifully to add a smoky sweetness.
- Butter: Adds richness and helps brown the curry paste evenly.
- Indian curry paste: The heart of the dish, infusing every bite with authentic and vibrant spice.
- Chicken or vegetable stock: Creates a flavorful base for the curry sauce.
- Coconut milk: Brings creamy tropical sweetness, balancing the curry’s heat.
- Dry sea scallops: Naturally sweet and tender, the star protein of the recipe.
- Salt and pepper: Essential to enhance each ingredient’s natural flavor.
- Fresh cilantro: Adds a fresh herbal burst and brightens the finished dish.
- Red pepper flakes (optional): For those who crave extra heat and visual appeal as a garnish.
- Store-bought naan: Perfect for soaking up every last drop of the luscious curry broth.
How to Make Spicy Coconut Curry Scallops Recipe
Step 1: Char the Tomatoes
Start by heating your neutral oil over medium-high heat until shimmering, then carefully place the quartered Roma tomatoes cut-side down. Resist the urge to move them—letting them sit undisturbed for 3-5 minutes creates that irresistible char that brings smoky depth. Flip and give them another minute or two to brown lightly on the other side. Season with salt and pepper to start building layers of flavor.
Step 2: Brown the Curry Paste
Next, melt butter into the same pot, then add the Indian curry paste. This simple step is crucial for unlocking the paste’s complex and fragrant spices. Press the paste gently with the back of your spoon and let it cook for about one minute. You’ll know it’s ready when the aroma fills your kitchen, making it almost impossible to wait for the next step!
Step 3: Simmer the Sauce
Pour in the chicken or vegetable stock and bring it to a gentle boil. Give it a taste and season with salt and pepper according to your preference. Then, reduce the heat to medium and stir in the creamy coconut milk. Let this beautiful sauce bubble gently for about 10 minutes, careful not to reduce or boil too vigorously, which ensures a silky consistency perfect for the scallops.
Step 4: Cook the Scallops
While the sauce simmers, prepare your scallops by patting them dry and removing the side muscle to avoid any chewy bits. Season them well with salt and pepper. Gently nestle the scallops evenly in the pot under the curry broth, turn the heat to low, cover, and let them simmer for 5 to 6 minutes. Then turn off the heat, keeping the lid on for another minute or two to finish cooking gently with residual heat. Perfectly cooked scallops should be just opaque and tender—overcooking is the enemy here!
Step 5: Final Touch and Serve
Once the scallops are cooked, it’s time to plate this wonder. Ladle the luscious coconut curry broth with those beautifully charred tomatoes into shallow bowls. Arrange four scallops per bowl, sprinkle generously with minced cilantro and optional red pepper flakes for a pop of color and spice. Serve alongside warm, toasted naan bread to soak up every savory bite. Get ready to impress and delight everyone at your table!
How to Serve Spicy Coconut Curry Scallops Recipe
Garnishes
Cilantro is your go-to fresh garnish here, adding a lively color contrast and a fragrant, herbal lift. The optional red pepper flakes not only amp up the heat but also lend a visual spark that makes this dish look as vibrant as it tastes. A little extra butter melted atop the hot scallops can add indulgence and shine.
Side Dishes
This curry pairs beautifully with fluffy basmati rice, which balances the intense flavors and soaks up the creamy sauce deliciously. Alternatively, toasted naan provides a chewy contrast and is perfect for sopping up the last bits in the bowl. For a refreshing touch, a cucumber and yogurt raita brings coolness alongside the warmth of the curry.
Creative Ways to Present
Consider serving this Spicy Coconut Curry Scallops Recipe in individual shallow soup bowls for an elegant touch, perfect for dinner parties. You can also garnish with edible flowers or microgreens for extra flavor complexity and visual appeal. For a rustic vibe, serve it in a cast-iron skillet right at the table, letting the aromas fill the room.
Make Ahead and Storage
Storing Leftovers
Leftover curry with scallops is best stored in an airtight container in the fridge and enjoyed within 24 hours, as scallops can lose their delicate texture if kept too long. Keep the naan separate and fresh until serving to avoid sogginess.
Freezing
Freezing cooked scallops generally isn’t recommended because they can become rubbery upon thawing. However, the curry sauce alone freezes well, so you can prepare the curry base ahead and simply cook fresh scallops when ready to eat.
Reheating
Reheat leftovers gently on low heat to avoid overcooking the scallops. If the sauce has thickened, add a splash of coconut milk or stock to loosen it up. Microwaving works if done in short intervals, but stovetop warming allows more control and preserves texture.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them very dry before cooking to avoid excess moisture and achieve a good sear and texture.
What curry paste works best here?
Indian curry paste with warm spices like cumin, coriander, and turmeric gives this dish its signature flavor. Feel free to adjust the amount based on your preferred spice level.
Can I make this dish vegetarian?
Certainly! Substitute scallops with firm tofu or large mushrooms and use vegetable stock. It won’t have the seafood sweetness but will still be rich and satisfying.
Is it necessary to char the tomatoes?
Definitely. Charring adds a smoky depth and sweetness that transforms the curry, making it more complex and delicious.
How spicy is this recipe?
The heat level can be adjusted by how much curry paste and red pepper flakes you use. The coconut milk also mellows the heat beautifully, creating a balanced spicy kick.
Final Thoughts
If you’re looking to wow your taste buds and impress guests with a dish that’s as comforting as it is exciting, you simply must try the Spicy Coconut Curry Scallops Recipe. Every bite bursts with flavor, texture, and warmth that feels like a hug from the inside. Trust me, once you make this recipe, it will quickly become a beloved favorite that you reach for time and time again.
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Spicy Coconut Curry Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Description
Spicy Coconut Curry Scallops is a flavorful and easy-to-make dish featuring succulent scallops simmered in a fragrant Indian-inspired coconut curry broth infused with charred tomatoes, curry paste, and aromatic spices. Perfectly paired with warm naan or basmati rice, this dish offers a rich, creamy, and mildly spicy experience that’s both comforting and elegant, ready in just 35 minutes.
Ingredients
Main Ingredients
- 1 tablespoon neutral oil (such as vegetable or canola oil)
- 4 Roma tomatoes, quartered
- 2 tablespoons butter
- 1 tablespoon Indian curry paste
- 2 cups chicken or vegetable stock
- 1 cup coconut milk
- 16 dry sea scallops, side muscle removed
- Salt and pepper to taste
- ¼ cup loosely packed cilantro, minced
- Red pepper flakes, optional, for garnish
- 4 pieces store-bought naan, toasted
Instructions
- Char the tomatoes: Heat the oil in a wide pot over medium-high heat until very hot and shimmering. Add the quartered Roma tomatoes cut-side down without moving them for 3-5 minutes until charred, then flip and cook for another 1-2 minutes. Season with salt and pepper to enhance their smoky flavor.
- Brown the curry paste: Melt the butter in the pot and add the Indian curry paste. Lightly mash the paste with the back of a spoon and cook for about 1 minute until it releases its fragrant aroma, helping to deepen the curry flavor.
- Simmer the sauce: Pour in the chicken or vegetable stock and bring the mixture to a boil. Taste and adjust the seasoning with salt and pepper as needed. Reduce the heat to medium and stir in the coconut milk. Let the sauce bubble gently for 10 minutes, being careful not to let it reduce too much or boil vigorously to preserve its creamy texture.
- Prepare the scallops: While the sauce simmers, pat the scallops dry using paper towels and ensure the side muscle is removed. Season them generously with salt and pepper to bring out their natural sweetness.
- Cook the scallops: Gently place the scallops in a single even layer into the simmering broth. Reduce heat to low, cover the pot, and simmer for 5 to 6 minutes. Then turn off the heat and leave the scallops covered in the hot broth for an additional 1 to 2 minutes to finish cooking with residual heat without overcooking.
- Check doneness and serve: Remove the lid and check if the scallops are opaque and cooked through. If they need a bit more cooking, cover again briefly. Ladle the coconut curry broth and charred tomatoes into shallow bowls, arrange 4 scallops in each, garnish with minced cilantro and optional red pepper flakes. Serve immediately with toasted naan or basmati rice for a complete meal. Enjoy!
Notes
- Do not overcook scallops as they become rubbery; the residual heat method ensures perfectly tender scallops.
- Use neutral oil with a high smoke point to properly char tomatoes without burning.
- Store-bought naan can be easily toasted or warmed as a quick side.
- For a vegetarian option, use vegetable stock and verify the curry paste is vegetarian-friendly.
- Leftover curry broth is great reheated gently and used as a sauce for rice or veggies.
