– **Title**: Spicy Coconut Curry Scallops
– **Ingredients**:
– 1 lb scallops, patted dry
– 2 tablespoons coconut oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2-3 tablespoons red curry paste (adjust to taste)
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 red bell pepper, sliced
– 1 cup green beans, trimmed and cut into 2-inch pieces
– Salt and pepper to taste
– Fresh cilantro for garnish
– Lime wedges for serving
– Cooked rice or quinoa for serving (optional)
– **Instructions**:
1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the red curry paste to the onion mixture, stirring well to combine, and cook for 2 minutes.
4. Pour in the coconut milk, fish sauce, and brown sugar. Stir until well blended, then bring the mixture to a gentle simmer.
5. Add the sliced red bell pepper and green beans. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
6. Season the sauce with salt and pepper to taste.
7. Gently add the scallops to the skillet, cooking for about 2-3 minutes per side or until they turn opaque and are cooked through. Be careful not to overcook them.
8. Remove from heat and garnish with fresh cilantro.
9. Serve the spicy coconut curry scallops over cooked rice or quinoa, with lime wedges on the side for squeezing over the dish. Enjoy!
Ingredients & Substitutions
Sea Scallops: Fresh sea scallops are best for this recipe. If you can’t find them or prefer a different shellfish, shrimp or even firm tofu can work as great substitutes.
Coconut Milk: Canned coconut milk provides a rich creaminess. You can use light coconut milk for a lower fat option or almond milk for a different flavor profile, but it’s less rich.
Red Curry Paste: This gives the dish its heat and flavor. If you’re out, try using green curry paste, though that may change the flavor. For a milder option, use a store-bought curry powder.
Fish Sauce: This adds umami to the dish. For a vegetarian substitution, use soy sauce or tamari. You can also skip it if you’re not keen on fish sauce.
Lime Juice: Fresh lime juice brightens the dish beautifully. You can replace it with lemon juice, though lime is my go-to for that specific zing.
How Do You Get Perfectly Cooked Scallops?
Cooking scallops can be tricky since they can go from perfectly cooked to rubbery in no time. Here’s how to get them just right:
- Start with dry scallops. Use paper towels to pat them dry. This helps get a nice sear.
- Heat your olive oil until it’s shimmering but not smoking. This ensures a lovely browning.
- Cook in a single layer. Don’t overcrowd the pan; it’s best to cook them in batches if needed.
- Time is key! Sear them for about 2-3 minutes on each side without moving them too much to allow a good crust to form.
- Remove them just as they turn opaque and slightly firm. Carryover cooking will finish them off.
How to Make Spicy Coconut Curry Scallops
Ingredients You’ll Need:
For the Scallops:
- 1 pound sea scallops
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Curry Sauce:
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup baby spinach
- 1 red bell pepper, sliced
For the Rice:
- 1 cup jasmine rice
- 2 cups water
For Serving:
- Lime wedges
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes total. You’ll spend about 15 minutes preparing and cooking the rice and scallops, and an additional 10-15 minutes for the curry sauce. It’s simple and quick, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rice with 2 cups of water. Bring it to a boil, then cover the pot and reduce the heat to low. Let it cook for 15 minutes before taking it off the heat. Allow it to sit covered for another 5 minutes to finish steaming.
2. Cook the Scallops:
While the rice is cooking, pat the scallops dry with paper towels and season them with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the scallops in a single layer. Cook them for about 2-3 minutes on each side until they are beautifully browned and cooked through. Once done, remove the scallops from the skillet and set them aside.
3. Make the Curry Sauce:
In the same skillet (with the leftover oil), add the coconut milk, red curry paste, fish sauce, and lime juice. Stir everything together and bring it to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally to mix the flavors well.
4. Add Vegetables:
Now it’s time to add some color and nutrition! Toss in the sliced red bell pepper and baby spinach into the skillet. Stir continuously until the spinach has wilted, which should take about 2-3 minutes.
5. Combine Scallops and Sauce:
Return the cooked scallops to the skillet, gently mixing them with the curry sauce. Allow everything to heat through for another minute, ensuring the scallops soak up all that delicious flavor!
6. Serve:
To serve, fluff the jasmine rice with a fork and place it on plates next to the spicy coconut curry scallops. Garnish your dish with lime wedges and fresh cilantro if you like. Enjoy your flavorful meal!
Can I Substitute the Sea Scallops with Another Type of Seafood?
Absolutely! You can use shrimp, seared fish fillets, or even tofu for a vegetarian option. Just make sure to adjust the cooking time as shrimp will cook quicker than scallops, and tofu should be pressed and cubed before sautéing to get a nice texture.
What Can I Use Instead of Red Curry Paste?
If you don’t have red curry paste, you can substitute it with yellow curry paste or even a little red pepper flakes combined with coconut milk for a milder option. Keep in mind that the flavor may be slightly different, but it will still be delicious!
How Should I Store Leftovers?
Store leftover spicy coconut curry scallops in an airtight container in the fridge for up to 2 days. To reheat, gently warm on the stove over low heat until heated through. Be careful not to overcook the scallops, as they can become rubbery if reheated too strongly.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to add other vegetables like snap peas, broccoli, or zucchini. Just make sure to adjust the cooking time, adding them based on how long they take to cook, so they remain crisp and vibrant.
