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Seafood lovers are always on the hunt for delicious and innovative recipes that celebrate the ocean's bounty. Spicy Coconut Curry Scallops is one such dish that combines the rich, tender texture of scallops with the exotic flavors of coconut curry. This dish is not only a treat for the taste buds but also a feast for the eyes, showcasing vibrant colors and enticing aromas. The appeal of Spicy Coconut Curry Scallops lies in its exquisite balance of spice, creaminess, and fresh ingredients, making it a perfect meal for both casual dinners and special occasions.

Spicy Coconut Curry Scallops

Discover the mouthwatering flavors of Spicy Coconut Curry Scallops! This dish features tender scallops enveloped in a rich coconut curry sauce, perfectly balanced with vibrant vegetables like bell peppers and snap peas. It's a healthy, low-calorie option that’s as visually stunning as it is delicious. Perfect for casual dinners or special occasions, elevate your seafood game with this exotic recipe. #SeafoodRecipe #CoconutCurry #HealthyEating #Scallops #DinnerIdeas #Foodie
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Ingredients
  

1 pound large sea scallops, patted dry

1 tablespoon olive oil

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1/2 teaspoon ground turmeric

1/2 teaspoon chili flakes (adjust to taste)

1 red bell pepper, thinly sliced

1 cup snap peas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Steamed jasmine rice (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops in a single layer, ensuring they are not overcrowded. Sear for about 2-3 minutes on one side until a golden crust forms. Flip them over and cook for another 2 minutes. Remove the scallops from the skillet and set them aside.

    In the same skillet, reduce the heat to medium and add the red curry paste. Stir for about 1 minute until fragrant.

      Pour in the coconut milk, fish sauce, brown sugar, lime juice, ground turmeric, and chili flakes. Stir well to combine and bring the mixture to a gentle simmer.

        Add the sliced red bell pepper and snap peas to the skillet, cooking for 3-4 minutes until they are tender yet crisp.

          Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 2 minutes, allowing the scallops to warm through and absorb the flavors.

            Remove from heat and garnish with fresh cilantro. Serve hot with steamed jasmine rice and lime wedges on the side for an extra zing.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4