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If you’re looking for a dish that beautifully marries simplicity with sophistication, look no further than Spicy Coconut Curry Scallops. This dish showcases luscious scallops enveloped in a creamy coconut milk sauce that bursts with aromatic spices. The harmonious blend of flavors makes it a standout meal that can easily elevate any dining experience. Whether you're preparing a weeknight dinner or planning a special occasion, this recipe promises to impress without requiring extensive culinary skills.

Spicy Coconut Curry Scallops

Discover the exquisite flavors of Spicy Coconut Curry Scallops! This simple yet sophisticated dish features tender scallops bathed in a creamy coconut milk sauce infused with aromatic spices. Perfect for weeknight dinners or special occasions, it’s easy to make and sure to impress. Enjoy the harmonious blend of sweet, spicy, and savory flavors, paired beautifully with jasmine rice or fresh vegetables. Elevate your dining experience! #Seafood #ThaiCuisine #HomeCooking #Curry #Scallops #Foodie
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Ingredients
  

1 lb scallops, patted dry

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

1 tbsp lime juice

1 tsp brown sugar

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 small red bell pepper, sliced thin

1 cup snap peas

2 tbsp vegetable oil

Fresh cilantro for garnish

Lime wedges for serving

Cooked jasmine rice (for serving)

Instructions
 

In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar until well combined. Set aside.

    Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the scallops and sear for about 2-3 minutes per side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of oil, garlic, and ginger. Sauté for 30 seconds until fragrant.

        Add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Pour the coconut curry mixture into the skillet, bringing it to a gentle simmer. Stir to combine the flavors for about 2 minutes.

            Return the seared scallops to the skillet, gently tossing them in the curry sauce to warm them through.

              Remove from heat and garnish with fresh cilantro.

                Serve the spicy coconut curry scallops over cooked jasmine rice, with lime wedges on the side for extra zest.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4