Coconut Curry Seared Scallops

Name: Coconut Curry Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 fresh sea scallops; 1 cup coconut milk; 2 tablespoons curry paste; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon ginger, grated; Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for serving

Highlighted under: World Taste Recipe Collection

I absolutely love making Coconut Curry Seared Scallops for a quick and impressive meal. The union of buttery scallops with the rich, aromatic flavors of coconut curry creates a delightful dish that feels luxurious yet simple. Preparing this meal allows me to indulge in the freshness of seafood while enjoying the warmth of homemade curry. Each time I make it, I find joy in perfecting the sear on the scallops, ensuring they remain tender and juicy. It's a dish that never fails to impress at dinner parties or on a cozy night at home.

Created by

Anna

Last updated on 2026-01-22T14:10:29.386Z

When I first discovered the combination of coconut and curry, I was amazed at how well the flavors meld together. This dish emphasizes the importance of high-quality scallops, which should be seared to perfection, allowing them to develop a beautiful crust while keeping the center moist and tender. I usually buy fresh scallops straight from the market, ensuring that their sweetness shines through the rich sauce.

Over the years, I’ve learned that timing is crucial; the sauce should be simmering gently while you sear the scallops to avoid overcooking. Adding a squeeze of lime before serving elevates the entire dish, balancing the richness of the curry with a bright, zesty note that truly brings everything together.

        Why You'll Love This Recipe
        Exquisite balance of flavors with a hint of spice
Tender scallops with a perfect sear
Quick to prepare, perfect for any occasion

      

Mastering the Perfect Sear

Achieving the perfect sear on your scallops is crucial to this dish; it creates a delicious contrast between the buttery interior and the crispy, caramelized exterior. Make sure your skillet is preheated over medium-high heat before adding the scallops. The high temperature ensures that they sear quickly without losing moisture. Look for a golden-brown crust for that classic flavor, which usually takes about 2-3 minutes on each side. Don't overcrowd the pan, as this can drop the temperature and cause steaming instead of searing.

Patting the scallops dry before cooking is a surefire way to improve their texture. Moisture on the surface can prevent browning and result in a rubbery texture. Using a paper towel to dry each scallop ensures that they sear beautifully and develop a rich flavor. If you find your scallops released too much liquid while cooking, quickly wipe the pan before searing the next batch to maintain that crucial sear.

Enhancing the Coconut Curry Sauce

The coconut curry sauce is the heart of this dish. Start with a high-quality curry paste—this enhances not only the flavor but also the aromatic qualities of the dish. Taste as you go; if you prefer more heat, you can add a pinch of chili flakes or adjust the amount of curry paste. Allow the sauce to simmer for a few minutes until it thickens slightly. This step blends the flavors beautifully and gives a luxurious texture to the dish.

Coconut milk adds creaminess and richness, but the type you choose can alter the outcome. Full-fat coconut milk offers the best texture and flavor balance, while light versions can result in a thinner sauce. If you're looking to lighten the dish, consider using a blend of coconut milk and vegetable broth. Additionally, adding a splash of lime juice at the end can brighten the flavors, making your dish taste even fresher.

Serving Suggestions and Variations

This dish pairs wonderfully with jasmine rice or quinoa, which soak up the flavorful coconut curry sauce. For extra color and nutrition, a side of steamed vegetables like broccoli or snap peas can provide a lovely contrast. If you want to elevate the presentation, consider serving it in a shallow bowl with the scallops arranged beautifully atop the rice and surrounded by a swirl of curry sauce.

Feel free to customize this recipe by adding vegetables directly into the coconut curry sauce while it simmers. Baby spinach or bell peppers can enhance the dish and offer a delightful crunch. You can also swap scallops for other seafood like shrimp or diced firm tofu for a vegetarian option. Just be mindful of cooking times as seafood will require less time than tofu.

Ingredients

Gather the following ingredients to create this exquisite dish:

Ingredients

8 fresh sea scallops
1 cup coconut milk
2 tablespoons curry paste
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Ensure all ingredients are prepared before you start cooking to make the process smoother.

Instructions

Follow these steps to create Coconut Curry Seared Scallops:

Prepare the Curry Sauce

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant. Stir in the curry paste and cook for another minute before adding the coconut milk.

Let it simmer while you prepare the scallops, stirring occasionally.

Sear the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. In a large skillet, heat a bit of oil over medium-high heat. Carefully place the scallops in the pan, ensuring they don't touch each other.

Sear for about 2-3 minutes on each side until golden brown. Remove and let rest.

Combine and Serve

Once the scallops are perfectly seared, arrange them on a plate and drizzle with the prepared coconut curry sauce. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.

Enjoy your elegant Coconut Curry Seared Scallops as a delightful meal.

Pro Tips

For an extra layer of flavor, consider marinating the scallops in a bit of lime juice and ginger for 10 minutes before cooking.

Storage Tips

Leftover scallops are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. When reheating, do so gently on low heat, adding a splash of coconut milk to revive some moisture. If you want to make the curry sauce ahead of time, it can be stored in the fridge for up to a week and reheated when you're ready to serve. Just give it a good stir and adjust the seasoning if necessary.

Freezing cooked scallops can be tricky as they may become tough and rubbery upon thawing. If you decide to freeze the coconut curry without the scallops, it can last for up to three months. Just make sure to cool it completely before sealing it in a freezer-safe container. When ready to use, thaw it overnight in the fridge and reheat slowly on the stove.

Troubleshooting Common Issues

If your scallops are not browning well, check the heat of your skillet. It should be consistently hot; if it’s too cool, it will cause the scallops to steam instead of sear. Ensure you're using a high-smoke point oil like olive oil or coconut oil, which will help achieve that beautiful golden crust. If you notice too much liquid in the pan while cooking, slide the scallops to the side and increase the heat to evaporate excess moisture.

If your coconut curry sauce is too thick, thin it out by adding a bit of coconut milk or vegetable broth to reach your desired consistency. Conversely, if the sauce is too thin, let it simmer uncovered for a few additional minutes to allow it to reduce and thicken. Lastly, always taste and adjust the seasoning towards the end; adding a pinch of salt or a squeeze of lime can elevate the flavors significantly.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry before cooking to ensure a good sear.

→ What if I don't have curry paste?

You can substitute with curry powder, though the flavor might be slightly different. Adjust the quantity according to your taste.

→ How do I know when the scallops are done?

They should be golden brown on the outside and translucent in the center. Avoid overcooking as they can become tough.

→ Can I make this dish ahead of time?

While the curry sauce can be made ahead, scallops are best cooked fresh. Reheating can alter their texture.