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Spicy Coconut Curry Scallops Recipe - Flavorful & Easy Dish

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/spicy-coconut-curry-scallops-recipe-flavorful-easy-dish/