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
Scale
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.
