Spicy Coconut Curry Scallops

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Treat yourself to a luxurious yet easy-to-make dish with Spicy Coconut Curry Scallops. This recipe combines the sweetness of scallops with the bold flavors of Indian curry paste and creamy coconut milk. Charred Roma tomatoes add a smoky depth, while fresh cilantro and optional red pepper flakes provide the perfect finishing touches. Paired with toasted naan or basmati rice, this dish is perfect for a special dinner or impressing guests.

Overview of the Recipe

Spicy Coconut Curry Scallops feature dry sea scallops simmered in a rich, aromatic coconut curry sauce. The sauce is made with Indian curry paste, coconut milk, and stock, creating a flavorful base that perfectly complements the tender scallops. Charred Roma tomatoes add a smoky element, and the dish is garnished with fresh cilantro and red pepper flakes for an extra kick.

History and Origin

This dish draws inspiration from both Indian and Southeast Asian cuisines, known for their use of bold spices, creamy coconut milk, and fresh herbs. Curry dishes have a long history, with variations found across many cultures. The use of scallops adds a touch of elegance and luxury, making this a fusion dish that brings together the best of both worlds.

Ingredients

  • 1 tablespoon neutral 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
  • 1/4 cup loosely packed cilantro, minced
  • Red pepper flakes, optional, for garnish
  • 4 pieces store-bought naan, toasted

Instructions

Char the Tomatoes

  1. Heat the Oil: In a wide pot over medium-high heat, add 1 tablespoon of neutral oil. Allow the oil to get very hot and shimmering.
  2. Char the Tomatoes: Place the quartered Roma tomatoes cut-side down in the pot. Cook without moving them for 3-5 minutes until charred. Flip and cook for an additional 1-2 minutes. Season with salt and pepper. Remove the tomatoes and set aside.

Brown the Curry Paste

  1. Melt the Butter: In the same pot, melt 2 tablespoons of butter.
  2. Cook the Curry Paste: Add 1 tablespoon of Indian curry paste to the pot. Lightly mash it with the back of your spoon and cook for 1 minute until fragrant.

Simmer the Sauce

  1. Add the Stock: Pour in 2 cups of chicken or vegetable stock and bring to a boil.
  2. Season the Sauce: Taste the sauce and season it to your preferences.
  3. Add the Coconut Milk: Reduce the heat to medium and add 1 cup of coconut milk. Allow the sauce to bubble on medium heat for 10 minutes, ensuring it doesn’t reduce too much or boil too hard.

Cook the Scallops

  1. Prepare the Scallops: While the sauce simmers, pat the scallops dry and remove the side muscle. Season them well with salt and pepper.
  2. Simmer the Scallops: Gently place the scallops in the broth in an even layer. Reduce the heat to low, cover, and simmer for 5–6 minutes.
  3. Check the Scallops: Turn off the heat and leave the scallops in the pot with the lid on for 1–2 minutes. Check if the scallops are opaque. If not, cover again and let the residual heat cook them. Avoid overcooking.

To Serve

  1. Plate the Dish: Ladle the coconut curry broth and charred tomatoes into shallow bowls. Arrange 4 scallops in each bowl.
  2. Garnish: Garnish with minced cilantro and red pepper flakes, if using.
  3. Serve with Naan: Serve immediately with toasted naan or cooked basmati rice. Enjoy!

Serving

Serve the Spicy Coconut Curry Scallops hot, garnished with fresh cilantro and optional red pepper flakes for an extra kick. Accompany with toasted naan or a side of steamed basmati rice to soak up the delicious sauce.

Pairing and Serving Suggestions

  • Side Dishes: Pair with steamed basmati rice or jasmine rice, and a simple green salad.
  • Beverages: Enjoy with a chilled glass of iced tea, coconut water, or a refreshing cucumber mint lemonade.
  • Garnishes: Add a squeeze of fresh lime juice for a tangy twist or a dollop of plain yogurt to cool down the spice.

Variations of the Recipe

  1. Vegetarian Version: Substitute scallops with firm tofu or paneer for a vegetarian option.
  2. Seafood Mix: Add shrimp or chunks of firm white fish along with the scallops for a mixed seafood curry.
  3. Spicier Curry: Increase the amount of curry paste or add fresh chopped chili peppers for a spicier version.

Health Benefits

  • Scallops: High in protein, low in fat, and a good source of vitamins and minerals like B12, selenium, and zinc.
  • Coconut Milk: Contains healthy fats and provides a creamy texture without dairy.
  • Tomatoes: Rich in vitamins C and K, potassium, and antioxidants like lycopene.
  • Cilantro: Offers vitamins A, C, and K, and may have anti-inflammatory properties.

Notes

  • Ensure the scallops are dry before cooking to achieve the best texture.
  • Adjust the amount of curry paste based on your spice preference.
  • Do not overcook the scallops to keep them tender and juicy.

FAQs

Can I use frozen scallops?

Yes, you can use frozen scallops. Thaw them completely and pat dry before cooking.

Can I make this dish ahead of time?

The curry sauce can be made ahead of time and reheated. Add the scallops just before serving to ensure they are perfectly cooked.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Can I use light coconut milk?

Yes, light coconut milk can be used for a lower-fat option, but the sauce will be less creamy.

Conclusion

Spicy Coconut Curry Scallops are a perfect blend of bold flavors and tender seafood, making for an impressive and delicious meal. With the rich, creamy coconut curry sauce, charred tomatoes, and perfectly cooked scallops, this dish is sure to be a hit. Serve it with naan or rice and enjoy a flavorful and satisfying dining experience!

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