This is one of those dishes I turn to when I want something bold without spending the whole evening cooking. Scallops feel special, though they cook fast and don’t ask for much babysitting. Paired with a coconut curry sauce, they turn into a meal that feels generous and comforting, even on a regular night at home. I’ve made this both as a quick dinner and as a small-plate starter when friends drop by, and it works beautifully in both situations.
What I like most is how the sauce does most of the work. A good curry paste brings depth, heat, and aroma, and the coconut milk smooths everything out. Add warm bread or rice, and dinner takes care of itself.
Choosing a Curry Paste That Works for You
This recipe leans heavily on the curry paste, so picking one you enjoy really matters. I’ve used different varieties over time, and each one gives the dish its own personality. Some are smokier, some lean sharper, and others are more rounded and rich. I usually reach for a paste that lands somewhere in the middle on heat, then adjust later if needed.
If you’re sensitive to spice, starting with a milder option makes sense. You can always add crushed pepper or another spice later. If you enjoy heat, a hotter paste gives the scallops a real punch without needing much else.
How I Make These Coconut Curry Scallops
I keep the prep simple here. The first step is charring the tomatoes. I heat oil in a skillet until it’s good and hot, then add the tomato quarters and let them sit until they darken and soften. That slight char adds depth to the sauce later.
Once the tomatoes are ready, I melt butter right into the pan and toss them around so everything gets coated. The curry paste goes in next, stirred gently into the butter. I keep the heat steady here so it warms through without scorching. This is the stage where I decide if I want extra spice. Some days I add crushed red pepper, other days I leave it as is.
Broth and coconut milk come next. I let the sauce simmer quietly for about 10 to 15 minutes so the flavors settle and the texture thickens just enough to coat a spoon.
While the sauce simmers, I prep the scallops. I pat them dry, pull off the small side muscle, and season them simply with salt and pepper. Once the sauce is ready, I nestle the scallops right into it, lower the heat, cover the pan, and let them cook gently. Five minutes is usually enough. After turning off the heat, I let everything rest for a minute before serving.
Ingredient Swaps and Variations
This recipe adapts well to what you have on hand. Smaller scallops work fine, though they cook a little faster. Shrimp also fit nicely into the sauce. Firm fish pieces can be used too, just adjust the timing so they stay tender.
I’ve even made a mixed seafood version using shrimp and mussels together, which works well if you’re feeding a crowd. Thinly sliced chicken can be used as well, though it needs a bit more time in the sauce to cook through.
How I Like to Serve It
Warm bread is my first choice here since it soaks up every bit of sauce. Rice works just as well and turns this into a full, satisfying meal. For lighter appetites, I serve the scallops on their own with extra sauce spooned over the top.
FAQs
Can this be made ahead of time?
The sauce can be prepared earlier and gently reheated. I cook the scallops right before serving so they stay tender.
How do I know when scallops are done?
They turn opaque and feel slightly firm to the touch. Overcooking makes them tough, so I keep a close eye.
Is coconut milk necessary?
Yes, it balances the heat and gives the sauce its smooth texture.
Can frozen scallops be used?
Yes, thaw them fully and dry them well before cooking.
What if the sauce feels too spicy?
A little extra coconut milk calms it down quickly.
Spicy Coconut Curry Scallops
Tender scallops simmered gently in a rich coconut curry sauce with charred tomatoes make a comforting yet elegant meal that comes together easily on the stovetop.
Ingredients
- 16 dry sea scallops, side muscle removed
- Salt and black pepper, to taste
- 2 tablespoons butter
- 1 tablespoon neutral oil
- 1 tablespoon Indian curry paste
- 2 cups chicken or vegetable stock
- 1 cup coconut milk
- 4 Roma tomatoes, cut into quarters
- ¼ cup loosely packed fresh cilantro, finely chopped
- Red pepper flakes, optional
- 4 pieces naan, warmed
Instructions
- Heat the oil in a wide pot over medium-high heat until shimmering. Place the tomatoes cut-side down in the pot and let them cook undisturbed until deeply charred, then turn and cook briefly on the other side. Season lightly with salt and pepper and keep them in the pot.
- Add the butter and let it melt, then spoon in the curry paste. Press and stir it into the fat, cooking just until fragrant and slightly darkened. Pour in the stock and bring the mixture to a boil, scraping up any browned bits from the bottom. Taste and adjust seasoning, then lower the heat and stir in the coconut milk. Let the sauce simmer gently, keeping it at a steady bubble without reducing too much.
- While the sauce cooks, season the scallops evenly with salt and pepper. Nestle them into the sauce in a single layer, reduce the heat to low, cover, and let them cook gently until opaque and just tender. Turn off the heat and allow the scallops to finish cooking in the residual warmth if needed, taking care not to overcook.
- Spoon the curry sauce and tomatoes into shallow bowls, arrange the scallops on top, and finish with chopped cilantro and a pinch of red pepper flakes if desired. Serve warm with naan on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 353Total Fat 25gSaturated Fat 16gUnsaturated Fat 8gCholesterol 36mgSodium 966mgCarbohydrates 21gFiber 2gSugar 3gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These spicy coconut curry scallops prove that a dish can feel bold and comforting without being complicated. With just a handful of ingredients and one pan, you end up with something that feels special enough for guests yet easy enough for a quiet night in. It’s the kind of recipe that earns repeat appearances, especially when you want big flavor without extra effort.
