Hello, seafood lovers! Today, I’m thrilled to share with you a unique and mouthwatering recipe for Spicy Coconut Curry Scallops. If you’re a fan of creamy, fragrant, and slightly spicy dishes, then this recipe is sure to tantalize your taste buds. Combining the delicate sweetness of sea scallops with the bold flavors of curry and coconut milk, this dish is perfect for a cozy dinner or a special occasion. Plus, it’s a quick and easy recipe that’s bound to impress! 🥘✨
Introduction
Originating from a fusion of Indian and Southeast Asian cuisines, Spicy Coconut Curry Scallops bring together a perfect harmony of spices and rich coconut flavors. This dish is not only visually appealing but also comforting and easy to make, making it a must-try for both seafood enthusiasts and curry lovers alike. Whether you’re a curry connoisseur or new to experimenting with spices, this recipe offers a delightful twist on traditional scallop dishes, elevating your culinary experience!
Ingredients for Spicy Coconut Curry Scallops
Here’s a detailed list of everything you’ll need for this flavorful curry:
- 1 tablespoon neutral oil (e.g., canola or vegetable oil)
- 4 Roma tomatoes, quartered
- 2 tablespoons butter
- 1 tablespoon Indian curry paste (mild or hot, depending on your preference)
- 2 cups chicken or vegetable stock
- 1 cup coconut milk (full-fat for a creamier sauce)
- 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 of store-bought naan, toasted
Optional Substitutions for Allergens or Dietary Restrictions:
- Substitute vegetable stock for chicken stock for a vegetarian version.
- Use ghee or coconut oil in place of butter for a dairy-free option.
How to Make Spicy Coconut Curry Scallops – Step by Step
Step1: Char the Tomatoes
- Begin by heating 1 tablespoon of oil in a wide pot over medium-high heat.
- Once the oil is shimmering, add the quartered Roma tomatoes, placing them cut-side down.
- Let them cook undisturbed for 3-5 minutes until they are nicely charred. Then, flip and cook for another 1-2 minutes.
- Season with salt and pepper, and set aside.
Step2: Brown the Curry Paste
- Melt 2 tablespoons of butter into the pot and add 1 tablespoon of Indian curry paste.
- Use the back of your spoon to lightly mash the paste, releasing the fragrant aromas.
- Cook for about 1 minute, making sure not to burn the paste.
Step3: Simmer the Sauce
- Pour in 2 cups of chicken or vegetable stock, and bring the mixture to a gentle boil.
- Taste and adjust the seasoning as needed.
- Lower the heat to medium and add 1 cup of coconut milk, stirring to combine.
- Allow it to bubble on medium heat for 10 minutes. Be careful not to let the sauce reduce too much or boil too vigorously.
Step4: Cook the Scallops
- While the sauce simmers, pat dry 16 dry sea scallops and remove the side muscle.
- Season them well with salt and pepper.
- Place the scallops gently into the simmering broth, ensuring they are in an even layer.
- Reduce the heat to low, cover, and let them simmer for 5-6 minutes.
- Turn off the heat and leave the scallops in the pot with the lid on for an additional 1-2 minutes.
- Check if they are opaque. If not, cover again and let the residual heat cook them through. Do not overcook!
Helpful Tips for Spicy Coconut Curry Scallops
- Use high-quality scallops: Fresh, dry-packed sea scallops are ideal for this recipe as they sear and absorb flavors beautifully.
- Adjust the spice level: Feel free to increase the amount of curry paste or add red pepper flakes for extra heat.
- Serve immediately: Scallops can turn rubbery if left sitting for too long, so serve the dish as soon as they are cooked to perfection.
Cooking Tips for the Best Spicy Coconut Curry Scallops
- Pat the scallops dry before cooking: This ensures a nice, golden sear.
- Do not overcook: Scallops should be slightly translucent in the center when done.
- Simmer the sauce, don’t boil: This prevents the coconut milk from curdling and keeps the sauce creamy and smooth.
Serving Suggestions for Spicy Coconut Curry Scallops
Pair this delightful dish with:
- Toasted naan: Perfect for soaking up every bit of the creamy curry sauce.
- Steamed jasmine rice: A classic pairing for any curry-based dish.
- Light salad: A crisp, refreshing side salad with greens, cucumbers, and a lemon vinaigrette.
Beverage Pairings:
- A glass of Riesling or Sauvignon Blanc complements the sweetness of the scallops and the creaminess of the coconut milk.
Nutritional Information (per serving)
- Calories: 325 kcal
- Fats: 18 g
- Carbs: 15 g
- Proteins: 24 g
- Vitamins: Vitamin A, Vitamin C, Iron, Calcium
Storage and Leftovers for Spicy Coconut Curry Scallops
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm over low heat, adding a splash of coconut milk or stock to restore the sauce’s creamy consistency.
- Avoid microwaving the scallops, as this can make them rubbery.
Frequently Asked Questions (FAQs) for Spicy Coconut Curry Scallops
- Can I use frozen scallops? Yes, but make sure they are fully thawed and patted dry before cooking.
- Can I substitute other proteins? Absolutely! This sauce works wonderfully with shrimp, chicken, or even tofu for a vegetarian version.
- What if I don’t have curry paste? Substitute with 1 tablespoon of curry powder and a pinch of chili flakes for heat.
- Can I make this dish ahead of time? You can make the sauce ahead, but cook the scallops right before serving for the best texture.
Related Recipes for Spicy Dish Lovers
Conclusion
I hope you’ll give these Spicy Coconut Curry Scallops a try and share your thoughts with me! It’s a dish that brings comfort, excitement, and a burst of flavor to your table. Let me know if you tried any variations or if you have other tips to make it even better. Enjoy, and happy cooking!
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Spicy Coconut Curry Scallops Recipe – Flavorful & Easy Dish
Description
Hello, seafood lovers! Today, I’m thrilled to share with you a unique and mouthwatering recipe for Spicy Coconut Curry Scallops. If you’re a fan of creamy, fragrant, and slightly spicy dishes, then this recipe is sure to tantalize your taste buds. Combining the delicate sweetness of sea scallops with the bold flavors of curry and coconut milk, this dish is perfect for a cozy dinner or a special occasion. Plus, it’s a quick and easy recipe that’s bound to impress! 🥘✨
Ingredients
- 1 tablespoon neutral oil (e.g., canola or vegetable oil)
- 4 Roma tomatoes, quartered
- 2 tablespoons butter
- 1 tablespoon Indian curry paste (mild or hot, depending on your preference)
- 2 cups chicken or vegetable stock
- 1 cup coconut milk (full-fat for a creamier sauce)
- 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 of store-bought naan, toasted
Optional Substitutions for Allergens or Dietary Restrictions:
- Substitute vegetable stock for chicken stock for a vegetarian version.
- Use ghee or coconut oil in place of butter for a dairy-free option.
Instructions
Step 1: Char the Tomatoes
- Begin by heating 1 tablespoon of oil in a wide pot over medium-high heat.
- Once the oil is shimmering, add the quartered Roma tomatoes, placing them cut-side down.
- Let them cook undisturbed for 3-5 minutes until they are nicely charred. Then, flip and cook for another 1-2 minutes.
- Season with salt and pepper, and set aside.
Step 2: Brown the Curry Paste
- Melt 2 tablespoons of butter into the pot and add 1 tablespoon of Indian curry paste.
- Use the back of your spoon to lightly mash the paste, releasing the fragrant aromas.
- Cook for about 1 minute, making sure not to burn the paste.
Step 3: Simmer the Sauce
- Pour in 2 cups of chicken or vegetable stock, and bring the mixture to a gentle boil.
- Taste and adjust the seasoning as needed.
- Lower the heat to medium and add 1 cup of coconut milk, stirring to combine.
- Allow it to bubble on medium heat for 10 minutes. Be careful not to let the sauce reduce too much or boil too vigorously.
Step 4: Cook the Scallops
- While the sauce simmers, pat dry 16 dry sea scallops and remove the side muscle.
- Season them well with salt and pepper.
- Place the scallops gently into the simmering broth, ensuring they are in an even layer.
- Reduce the heat to low, cover, and let them simmer for 5-6 minutes.
- Turn off the heat and leave the scallops in the pot with the lid on for an additional 1-2 minutes.
- Check if they are opaque. If not, cover again and let the residual heat cook them through. Do not overcook!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use high-quality scallops: Fresh, dry-packed sea scallops are ideal for this recipe as they sear and absorb flavors beautifully.
- Adjust the spice level: Feel free to increase the amount of curry paste or add red pepper flakes for extra heat.
- Serve immediately: Scallops can turn rubbery if left sitting for too long, so serve the dish as soon as they are cooked to perfection.
