Spicy Coconut Curry Scallops recipe that’s rich, creamy, and bursting with flavor — a perfect mix of heat and tropical comfort. 🌶️🥥🍤
🔥 Spicy Coconut Curry Scallops
Ingredients:
1 lb large sea scallops (patted dry)
2 tbsp olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste (adjust to spice level)
1 can (13.5 oz) coconut milk (full fat for richness)
1 tbsp fish sauce (optional but recommended)
1 tbsp lime juice
1 tsp brown sugar (balances heat)
½ tsp crushed red pepper flakes (optional for extra spice)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked jasmine or basmati rice, for serving
Instructions:
Prepare the scallops:
Pat scallops dry with paper towels. Season lightly with salt and pepper.
Sear the scallops:
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add scallops in a single layer (don’t overcrowd). Sear 1½–2 minutes per side until golden brown and opaque in the center. Remove and set aside.
Make the curry base:
In the same pan, add the remaining 1 tbsp oil, then sauté onion for about 2–3 minutes until soft.
Add garlic and ginger; cook 30 seconds until fragrant.
Stir in red curry paste and cook 1 minute to deepen flavor.
Add coconut milk & seasonings:
Pour in coconut milk, fish sauce, lime juice, and brown sugar.
Simmer uncovered 5–7 minutes, stirring occasionally, until slightly thickened.
Combine & finish:
Return scallops to the pan and simmer gently for 1–2 minutes to heat through (don’t overcook).
Taste and adjust seasoning with salt, lime juice, or more chili if desired.
Serve:
Spoon over warm rice, garnish with fresh cilantro, and sprinkle with red pepper flakes or lime zest for a final kick.
💡 Optional Add-ins:
Sliced bell peppers or snap peas for crunch
A handful of spinach for extra color
Chili oil drizzle or sriracha for more heat