Coconut Curry Seared Scallops

Name: Coconut Curry Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 lb sea scallops, patted dry; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon coconut oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 can (14 oz) coconut milk; 1 tablespoon lime juice; Fresh cilantro for garnish

Highlighted under: International Recipes

I absolutely love making Coconut Curry Seared Scallops when I want to impress my friends with a simple yet elegant dish. The buttery texture of the scallops paired with a luscious coconut curry sauce is something that turns an ordinary meal into a spectacular feast. It only takes a few minutes to prepare and cook – perfect for a quick weeknight dinner or a more elaborate gathering. Trust me, if you're a fan of seafood, this dish will become a favorite in no time!

Created by

Emily

Last updated on 2026-01-22T11:34:28.066Z

When I first created this Coconut Curry Seared Scallops recipe, I wanted to blend a classic seafood sensation with the vibrant flavors from coconut curry. After a few trials, I discovered that using a fragrant blend of curry powder and coconut milk created the perfect balance to enhance the sweet, briny notes of the scallops. Cooking them quickly over high heat gives them a delicious golden crust while keeping the center tender.

One of my favorite tips is to ensure your scallops are completely dry before searing; this way, they achieve that nice caramelization. Also, pairing the dish with jasmine rice or a fresh salad elevates the experience even further. It’s perfect for entertaining or just treating yourself!

Why You'll Love This Recipe
Rich coconut flavor that complements the delicate scallops
Quick preparation makes it perfect for busy weeknights
A wonderful blend of spices that warms the heart

Understanding Scallops

Choosing the right scallops is crucial for this Coconut Curry Seared Scallops recipe. I recommend looking for U.S. caught sea scallops, as they tend to have a sweeter flavor and firmer texture. When selecting scallops, check for a fresh ocean scent; they should not smell overly fishy. Patted dry scallops sear better, forming that desirable golden crust while retaining their buttery interior. If you can find 'dry' scallops (not treated with preservatives), they will create an even cleaner flavor and superior searing.

Properly searing scallops is an art. Begin with a hot pan and don't overcrowd it, as this will lower the temperature and prevent proper browning. You’ll know it’s time to flip them when they naturally release from the pan; they should have a golden crust. Cooking each side for about 2-3 minutes yields perfectly tender scallops. If you're uncertain, use a food thermometer; scallops are done at around 125°F (52°C) in the center.

Coconut Curry Sauce Tips

The Coconut Curry Sauce is the heart of this dish, and the balance of flavors is essential. When sautéing the onion, aim for a translucent look before adding garlic and ginger; this helps build a deep base flavor. Fresh ginger is key; its sharp, zesty character elevates the sauce profoundly. If you prefer a milder flavor, you might want to reduce the amount of curry powder and taste as you go. Always opt for full-fat coconut milk for a creamier consistency that enriches the sauce.

For a twist on the base, consider adding a splash of fish sauce or a teaspoon of brown sugar to enhance the flavor profile. The lime juice at the end adds brightness, so don’t skip it; however, adjust the quantity to your taste. You might find that fresh herbs like basil or mint can also be a flavorful addition, creating a unique variation to the traditional recipe.

Ingredients

Ingredients:

For the Scallops

1 lb sea scallops, patted dry
2 tablespoons olive oil
Salt and pepper to taste

For the Coconut Curry Sauce

1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 can (14 oz) coconut milk
1 tablespoon lime juice
Fresh cilantro for garnish

Instructions

Instructions:

Make the Coconut Curry Sauce

In a saucepan, melt coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute. Add curry powder and cook for 30 seconds before pouring in coconut milk. Stir well and let it simmer on low for about 10 minutes. Finish with lime juice.

Sear the Scallops

Heat olive oil in a large skillet over high heat. Season scallops with salt and pepper. When the oil is shimmering, carefully add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through.

Combine and Serve

Transfer the seared scallops to a serving platter, pour the coconut curry sauce over them, and garnish with fresh cilantro. Serve immediately with rice or salad.

Pro Tips

Ensure scallops are dry for optimal searing. Experiment with adding vegetables like bell peppers to the curry sauce for extra flavor and nutrition.

Serving Suggestions

To complement the Coconut Curry Seared Scallops, I recommend serving them over a bed of fluffy jasmine rice or alongside a crisp cucumber salad. The rice absorbs the luscious sauce, while the salad adds a refreshing contrast. If you want to make it a complete meal, a light Asian-style slaw dressed with sesame oil and lime can add an enjoyable crunch and complexity to your plate.

For those looking for alternative ways to serve this dish, consider presenting the scallops on a bed of sautéed spinach or steamed bok choy. It adds both color and nutrition, making the dish visually appealing and delicious.

Storage and Reheating

If you have leftovers, store the scallops and coconut curry sauce separately in airtight containers. This helps maintain the scallops’ texture, preventing them from becoming rubbery. They can be refrigerated for up to two days. When reheating, use a skillet over low heat; this gentle method helps preserve the scallops’ delicate texture. Avoid microwaving them, as this can result in uneven heating.

While the scallops are best enjoyed fresh, if you want to freeze the coconut curry sauce, it can last for up to three months in a freezer-safe container. Thaw it overnight in the fridge when ready to use. For the scallops, note that freezing is not advisable since it compromises their texture. Always opt to cook them fresh for the best results.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for coconut milk?

You can use heavy cream or a dairy-free alternative like almond or soy milk, but the flavor will change.

→ Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Always check your ingredients to ensure they are certified gluten-free.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the scallops.