Coconut Curry Seared Scallops

Name: Coconut Curry Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 8 large sea scallops; Salt and pepper, to taste; 2 tablespoons vegetable oil; 1 cup coconut milk; 1 tablespoon red curry paste; 1 teaspoon lime juice; Fresh cilantro, for garnish

Highlighted under: Around World Recipes

I love making Coconut Curry Seared Scallops for a quick yet impressive dinner. The vibrant flavors of coconut milk and curry create an enticing sauce that perfectly complements the tender scallops. It's a dish that comes together in just 20 minutes, making it ideal for weeknight meals or entertaining guests. Each bite is a celebration of flavors, with a creamy texture balancing the delicate sweetness of scallops. Join me in exploring this fantastic recipe that transforms simple ingredients into something extraordinary!

Created by

Emily

Last updated on 2026-01-22T09:53:27.132Z

When I first made Coconut Curry Seared Scallops, I was amazed at how quickly it transformed my dining experience. The combination of aromatic curry and rich coconut milk was unlike anything I'd tasted before. I especially love how the scallops sear to perfection with a beautiful golden crust while remaining tender inside. It's the perfect dish to impress my friends!

Over time, I've learned the importance of not overcrowding the pan, which ensures that the scallops brown evenly. This simple tip really elevates the dish! I usually serve it with jasmine rice or a fresh green salad for a complete meal.

Why You'll Love This Recipe
Creamy coconut sauce with a hint of spice
Quick cooking time for busy weeknights
Elegant enough for a special occasion

Essential Techniques for Perfect Scallops

Achieving the perfect sear on scallops comes down to one key element: moisture control. To ensure a golden crust, thoroughly pat the scallops dry before seasoning. If they retain too much moisture, they will steam rather than sear, preventing that desirable caramelization. When cooking, don’t overcrowd the skillet; a single layer allows proper heat circulation and even cooking. A stainless steel or cast-iron skillet works best to develop flavor through fond, enhancing the sauce.

For successful searing, use high heat to rapidly cook the outer surface while keeping the center tender and juicy. Watch for a golden crust at the edges—this usually takes approximately 2-3 minutes per side. If the scallops stick to the pan, give them a moment longer. They will naturally release when properly seared. Removing them promptly once cooked prevents overcooking and maintains their sweet, delicate texture.

Crafting the Coconut Curry Sauce

The coconut milk provides both richness and a tropical flavor that harmonizes beautifully with the spicy elements of the red curry paste. While simmering the sauce, adjust the heat to medium-low to prevent boiling, which can cause the coconut milk to curdle. Stirring frequently for 3-4 minutes allows the flavors to meld and the sauce to thicken slightly, creating a luscious coating for the scallops.

For those looking to enhance the sauce further, consider adding a splash of fish sauce for depth or incorporating freshly grated ginger for an aromatic zing. If red curry paste isn’t your preference, you can experiment with yellow or green curry pastes, though flavors will vary significantly. Just remember to taste and adjust the lime juice balance to keep the sauce bright and fresh.

Serving and Storing Suggestions

Serve the Coconut Curry Seared Scallops immediately for the best texture and flavor. Pair them with fluffy jasmine rice or steamed vegetables to soak up the luxurious sauce. For an extra touch, a sprinkle of toasted sesame seeds or shredded coconut on top can add a delightful crunch and visual appeal. This dish is equally impressive when served over a bed of wilted spinach or alongside a bright, refreshing salad.

If you have leftovers, store any uneaten scallops and sauce together in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stove, adding a splash of coconut milk to maintain moisture. Freezing is not recommended, as scallops can become rubbery once thawed. However, you can prepare the coconut curry sauce ahead of time; just keep it refrigerated and reheat before serving with freshly seared scallops.

Ingredients

For the Seared Scallops

8 large sea scallops
Salt and pepper, to taste
2 tablespoons vegetable oil

For the Coconut Curry Sauce

1 cup coconut milk
1 tablespoon red curry paste
1 teaspoon lime juice
Fresh cilantro, for garnish

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.

Make the Sauce

In the same skillet, lower the heat and add coconut milk and red curry paste. Stir to combine and simmer for 3-4 minutes until slightly thickened.

Finish and Serve

Stir in lime juice and return the scallops to the skillet, coating them in the sauce. Serve hot, garnished with fresh cilantro.

Pro Tips

For an extra layer of flavor, consider marinating the scallops in a little lime juice and garlic for 15 minutes before cooking.

Ingredient Insights

Choosing quality sea scallops is crucial for this recipe; look for large, firm scallops with a slightly sweet aroma. If possible, buy them dry (not treated with preservative chemicals), as they will sear better and have an overall cleaner flavor. When purchasing coconut milk, opt for full-fat for a creamier sauce, but you can substitute light coconut milk if you prefer a lower-fat option—just be aware that the sauce may be less rich.

Cilantro is a classic garnish that adds freshness, but if cilantro isn’t to your taste, fresh basil or even a squeeze of fresh orange juice can provide a delightful herbal or citrus twist. Lime juice is essential for balancing the richness of the coconut—always taste before adding more to ensure the acidity is just right for you.

Variations and Customizations

While the core flavor of this recipe lies in the coconut curry, consider adding vegetables such as bell peppers, snap peas, or asparagus to the sauce for added nutrition and color. These can be sautéed briefly before adding the coconut milk to ensure they retain their crispness. For a protein variation, shrimp or chicken can be substituted for scallops with similar cooking times for shrimp, but increase the cooking time slightly for chicken.

If you’re in the mood for heat, experimenting with additional spices like cayenne pepper or fresh sliced chili peppers can elevate the dish. Remember to start small with heat levels and adjust according to your preference—it's always easier to add more than to tone down spiciness!

Tips for Scaling the Recipe

Scaling this recipe up for more servings is simple; just maintain the same ratios of scallops, coconut milk, and curry paste. Ensure to use a larger skillet to accommodate the increased volume, or cook the scallops in batches to prevent overcrowding. When scaling down, keep in mind that even a smaller number of scallops still requires the same cooking technique to ensure they do not overcook.

When preparing for a gathering, consider preparing the sauce ahead and quickly searing your scallops just before serving. This allows you to enjoy more time with your guests while still serving a beautifully presented and vibrant dish. Just remember, scallops are best enjoyed fresh for maximum texture!

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat dry before cooking for best results.

→ What can I substitute for coconut milk?

You can use heavy cream or almond milk, but it will change the flavor and texture slightly.

→ Is this dish gluten-free?

Yes, as long as the curry paste you use is gluten-free, this recipe is completely gluten-free.

→ How do I know when the scallops are done?

Scallops are done when they are opaque and have a golden brown crust on both sides.