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Spicy Coconut Curry Scallops Recipe
Ben Carraoli

Spicy Coconut Curry Scallops

I recently made these spicy coconut curry scallops at home, and honestly, it felt like something I would normally order at a fancy seafood restaurant. The scallops turned out perfectly tender with a beautiful golden sear. The coconut curry sauce was rich, creamy, and full of bold spices that made every bite exciting
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb large sea scallops – fresh scallops work best for a naturally sweet and tender bite
  • Salt – enhances natural seafood flavor and helps with caramelization
  • Black pepper – adds mild heat and depth
  • 1 tablespoon olive oil – helps achieve a golden crispy sear on scallops
  • 1 tablespoon olive oil – forms the base of the aromatic curry
  • 1 small onion finely chopped – builds sweetness and depth in the sauce
  • 3 garlic cloves minced – gives strong aroma and savory flavor
  • 1 tablespoon fresh ginger grated – adds warmth and slight spice
  • 1 –2 tablespoons red curry paste – provides bold heat and authentic curry flavor
  • ½ teaspoon turmeric – gives color and earthy undertones
  • ½ teaspoon chili flakes – optional but enhances spice level
  • 1 cup coconut milk full fat – creates creamy, rich curry texture
  • 1 teaspoon fish sauce – adds umami and depth optional but recommended
  • 2 tablespoons fresh lime juice – balances richness with freshness
  • Salt to taste – adjusts final seasoning
  • Fresh cilantro for garnish – adds herbal freshness at the end

Method
 

  1. I always start by patting the scallops completely dry because moisture prevents them from browning properly. Then I season them lightly with salt and black pepper. This step is very important because it enhances their natural sweetness.
  2. Heat olive oil in a hot skillet until it just starts to shimmer. I place scallops in the pan without overcrowding so they sear instead of steam. Each side cooks for about 1–2 minutes until golden brown, then I set them aside.
  3. In the same pan, I add a little more oil and sauté onions, garlic, and ginger. Once fragrant, I stir in curry paste, turmeric, and chili flakes. This step creates a deep and flavorful base for the sauce.
  4. I slowly pour in coconut milk while stirring to blend everything smoothly. The sauce begins to thicken slightly as it simmers. I then add fish sauce, salt, and lime juice for balance and depth.
  5. I gently place scallops back into the sauce so they soak in the flavor. I let them simmer for just a minute so they stay tender. Finally, I garnish with fresh cilantro and serve immediately.

Notes

  • I always dry scallops really well so they get that perfect golden crust
  • I avoid moving them too much in the pan so they sear properly
  • I use full-fat coconut milk because it makes the sauce richer and smoother
  • I add lime juice at the very end to keep the flavor fresh and bright
  • I never overcook scallops because they become rubbery very quickly
  • I sometimes finish with extra chili flakes for a stronger spicy kick