Coconut Curry Seared Scallops

Name: Coconut Curry Seared Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound of sea scallops, patted dry; 1 tablespoon coconut oil; 1 can (14 ounces) coconut milk; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 tablespoon lime juice; Fresh cilantro, for garnish; Salt and pepper to taste

Highlighted under: World Cuisine

I absolutely love how simple yet flavorful this Coconut Curry Seared Scallops recipe is. The combination of coconut milk and curry spices perfectly complements the sweetness of the scallops, creating a dish that feels both exotic and comforting. Preparing this meal is a delightful adventure that takes a mere 30 minutes, making it perfect for a weeknight dinner or impressing guests. With just a few ingredients and some careful timing, I can create a restaurant-quality dish right in my own kitchen, and I hope you enjoy it just as much as I do!

Created by

Lara

Last updated on 2026-01-22T12:17:29.367Z

Throughout my culinary journey, I've discovered that scallops are one of those incredible seafood options that can be dressed up or down, but my favorite way to prepare them is with a tropical twist. The first time I tried coconut curry with scallops, I was blown away by how the coconut's creaminess balances the savory spices of the curry. It’s honestly addictive!

Each scallop is quickly seared to achieve that perfect golden crust while remaining tender on the inside. One key tip I’ve learned is to dry the scallops well before searing—this helps achieve that coveted caramelization. Trust me; once you try this recipe, it’ll become a regular in your weeknight rotations!

Why You Will Love This Recipe
Exquisite balance of flavors with exotic spices and creamy coconut.
Quick preparation time makes it perfect for a last-minute meal.
Delightful presentation that impresses during dinner parties.

Understanding the Key Ingredients

The star ingredient in this dish is definitely the sea scallops. Patted dry, they sear beautifully, developing a golden crust while remaining tender inside. Choosing high-quality scallops is essential as they should have a fresh, mild scent, and not be overly fishy. If you're unable to find sea scallops, bay scallops can be used, but keep in mind they cook faster and should be treated with a bit more caution to avoid overcooking.

The coconut milk provides a rich, creamy base for the curry sauce, which melds perfectly with the red curry paste. The quality of coconut milk can vary significantly; look for brands that list coconut extract as the first ingredient for the best results. If you're looking for a lighter option, you can substitute half of the coconut milk with vegetable broth, just be prepared for a slightly different flavor profile.

Perfecting Your Sear

Searing scallops can be tricky if you're not familiar with the technique. Make sure your skillet is preheated adequately on medium-high heat before adding the coconut oil; you want it shimmering but not smoking. This helps achieve that perfect crust. The scallops should be placed in the pan with enough space between them to allow for proper browning—not overcrowding, as this will lead to steaming rather than searing.

Timing is crucial when searing. Aim for 2-3 minutes per side, flipping once until you see a deep golden brown color forming on the edges. If your scallops stick to the pan, it's an indication that they need a little longer before flipping. After cooking, let them rest briefly outside the pan; this helps maintain their juiciness.

Ingredients

Gather the following ingredients to prepare your Coconut Curry Seared Scallops:

Ingredients

1 pound of sea scallops, patted dry
1 tablespoon coconut oil
1 can (14 ounces) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Salt and pepper to taste

Make sure you have everything ready to go before you start cooking, as scallops cook quickly!

Instructions

Follow these steps to create your Coconut Curry Seared Scallops:

Prepare the Coconut Curry Sauce

In a saucepan over medium heat, combine the coconut milk and red curry paste. Stir until well mixed and simmer for about 5 minutes, allowing the flavors to meld. Stir in the fish sauce and lime juice, adjusting seasoning with salt and pepper as needed. Keep warm on low heat.

Sear the Scallops

Heat the coconut oil in a skillet over medium-high heat. Once hot, add the dry scallops, searing them for about 2-3 minutes on each side until golden brown. Avoid overcrowding the pan; cook in batches if necessary.

Serve

Plate the scallops and drizzle them with the coconut curry sauce. Garnish with fresh cilantro before serving.

Enjoy your flavorful meal while it's hot!

Pro Tips

For an extra touch, consider serving these scallops over rice or with a side of sautéed greens to complete the dish.

Storage and Reheating

To store leftover Coconut Curry Seared Scallops, place them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to avoid overcooking, which can make them tough. You can add a splash of coconut milk or broth to keep them moist as you reheat.

While freezing cooked scallops isn't generally recommended due to potential texture changes, the coconut curry sauce can be stored in the freezer for up to a month. Thaw it in the fridge overnight before reheating and serving over fresh scallops or even grilled chicken or vegetables for a different meal.

Serving Suggestions

For a complete meal, serve your Coconut Curry Seared Scallops over a bed of fluffy jasmine rice or quinoa to soak up the delicious curry sauce. A side of steamed greens, such as bok choy or green beans, adds color and nutrients, balancing the richness of the scallops beautifully.

To complement the dish even further, consider a fresh salad with citrus vinaigrette or a light Asian-style cabbage slaw. The acidity will enhance the overall flavor profile and contrast nicely with the creamy sauce. If you're entertaining, consider serving this dish with a tropical fruit chutney for a fun twist.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but ensure they are completely thawed and patted dry before cooking to achieve a good sear.

→ What can I substitute for coconut milk?

You can use heavy cream or a dairy-free alternative like almond milk, though the flavor will be different.

→ Is this dish gluten-free?

Absolutely! Just ensure that the fish sauce you use is gluten-free.

→ Can I make this recipe in advance?

While the curry sauce can be made ahead of time, scallops are best enjoyed fresh. Reheating may make them tough.