Coconut Curry Seared Scallops

Name: Coconut Curry Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 8 large sea scallops; 1 cup coconut milk; 2 tablespoons red curry paste; 1 tablespoon olive oil; 1 teaspoon salt; 1 tablespoon lime juice; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love the vibrant flavors of coconut curry, and combining it with perfectly seared scallops has created a dish that never fails to impress. The richness of the coconut milk perfectly balances the delicate sweetness of the scallops, making this a standout recipe for any occasion. With just a handful of ingredients and a quick cooking time, it quickly becomes one of my favorite go-to meals. Whether I'm serving it for a special dinner or just treating myself on a weeknight, this dish truly shines.

Created by

Emily

Last updated on 2026-01-22T09:53:27.956Z

When I first attempted to make Coconut Curry Seared Scallops, I was amazed at how quickly it came together, yet the flavors were so impressive. The method of searing scallops until golden brown creates a wonderful contrast with the creamy coconut curry sauce. I learned that starting with a hot pan is key to achieving that beautiful crust.

After a few tries, I found that garnishing with fresh cilantro and a squeeze of lime not only enhances the dish’s flavor but also adds a touch of color. This dish has become a favorite among my friends and family, and it’s always a delight to introduce them to these exquisite flavors.

        Why You'll Love This Recipe
        Exquisite flavors of coconut and curry that elevate scallops.
Easy and quick to prepare, perfect for any weeknight dinner.
Visually stunning dish that impresses at dinner parties.

      

Preparing Perfect Scallops

Achieving a perfect sear on scallops is all about proper preparation. After rinsing the scallops under cold water, ensure you thoroughly dry them with paper towels. Moisture is the enemy here; wet scallops will steam rather than sear, preventing that desirable golden crust. If you have large scallops, consider using a heavy skillet, such as cast iron, which retains heat well and helps create an even sear.

An important tip is to let the scallops come to room temperature for about 15 minutes before cooking. This allows for more even cooking throughout. Once they hit the pan, avoid overcrowding; cook in batches if needed. This ensures each scallop has ample contact with the skillet, leading to that beautiful golden-brown exterior.

The Art of Coconut Curry Sauce

The coconut curry sauce is where the magic happens. Using full-fat coconut milk ensures a creamy texture that balances the spice of the red curry paste. If you’re looking for a lighter version, use light coconut milk, but keep in mind that it may alter the creaminess and richness of the final dish. Cook the curry paste for a minute before adding coconut milk; this enhances its flavors by releasing the aromatic oils.

While simmering the sauce, stir occasionally to prevent sticking, especially as it thickens. It should become glossy and slightly reduced after about 3-5 minutes. For an extra kick, feel free to add a splash of fish sauce, which complements the seafood beautifully, or a sprinkle of sugar to balance the flavors if you prefer a touch of sweetness.

Serving Suggestions and Variations

To elevate your presentation, serve the scallops atop a bed of jasmine rice or quinoa, which complements the curry sauce beautifully and absorbs its flavors. You can also add steamed vegetables on the side, such as bok choy or snap peas, for a pop of color and added nutrients. A squeeze of fresh lime over the dish just before serving brightens the flavors and adds a refreshing contrast to the richness of the sauce.

Feel free to get creative with your curry! Adding chopped vegetables like bell peppers or baby spinach can enhance the dish and make it more filling. You can also swap out scallops for shrimp or even grilled tofu for a vegetarian option, adjusting the cooking time accordingly. This recipe is versatile and can easily adapt to different dietary needs.

Ingredients

Gather these ingredients to make your Coconut Curry Seared Scallops:

Ingredients

8 large sea scallops
1 cup coconut milk
2 tablespoons red curry paste
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon lime juice
Fresh cilantro for garnish

Make sure you have all ingredients ready before you start cooking for the best results.

Instructions

Follow these steps to create the perfect Coconut Curry Seared Scallops:

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. This step is essential as it helps achieve a nice sear when cooking.

Sear the Scallops

Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully add the scallops. Sear for 2-3 minutes on each side until golden brown and cooked through.

Make the Coconut Curry Sauce

In the same skillet, reduce the heat and stir in the red curry paste. Cook for about 1 minute, then pour in the coconut milk. Stir until well combined, and let it simmer for a few minutes.

Combine and Serve

Add the seared scallops back into the skillet, coat them in the coconut curry sauce, and drizzle with lime juice. Serve immediately, garnished with fresh cilantro.

Enjoy this delightful dish warm and share with your loved ones!

Pro Tips

For the best flavor, choose high-quality curry paste and fresh scallops. Adjust the spice level by adding more or less curry paste to suit your taste.

Troubleshooting Tips

If your scallops aren't browning as expected, ensure your skillet was hot enough before adding them. The oil should shimmer but not smoke. If they're sticking, it may be a sign they haven't properly seared; give them extra time before flipping. Overcooked scallops will become rubbery, so watch them carefully—usually, 2-3 minutes per side is ample if they are properly sized and the heat is right.

When making the coconut curry sauce, if it becomes too thick for your liking, simply add a bit of water or broth to reach your desired consistency. Always taste the sauce before serving; you can balance it further with a touch of lime juice or sugar, depending on your flavor preference.

Make-Ahead Options

While scallops are best cooked fresh, you can prepare the coconut curry sauce in advance. Store the cooled sauce in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet over medium heat, adding a splash of coconut milk to regain its creamy consistency if necessary. When you're ready to serve, quickly sear fresh scallops to pair with your reheated sauce.

If you'd like to meal prep, consider searing a larger batch of scallops and storing them in the refrigerator for quick meals. Just reheat them gently so they don't overcook, and combine with freshly made sauce. This method streamlines weeknight cooking while letting you enjoy gourmet flavors without the wait.

Ingredient Substitutions

While this recipe shines with fresh sea scallops, many alternatives work well if you're in a pinch. For a more budget-friendly option, try using smaller bay scallops, which cook quicker and can be used in the same way—just keep an eye on the cooking time to avoid overcooking.

Regarding curry paste, if red curry isn't available, green curry paste is a suitable substitute, offering a different, but equally delicious flavor profile. You could also use store-bought curry sauces if you're pressed for time, but homemade always delivers a fresher taste. Adjust for heat levels based on your preference, adding more as needed.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but ensure they are completely thawed and patted dry before cooking for the best results.

→ What can I serve with Coconut Curry Seared Scallops?

This dish pairs beautifully with jasmine rice or a fresh salad to balance the flavors.

→ How can I make the curry sauce spicier?

You can add more red curry paste or a pinch of cayenne pepper to increase the heat level.

→ Can I make this recipe ahead of time?

It’s best enjoyed fresh. However, you can prepare the sauce in advance and cook the scallops just before serving.