Description
This Pan-Seared Scallops with Red Coconut Curry Sauce recipe is a dish that effortlessly marries the delicate taste of scallops with the bold, aromatic notes of Thai-inspired curry.
Ingredients
Scale
- 10–12, U10-U12 dry-packed scallops
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 lemongrass stalk, cut into three pieces and pounded
- 1/2 teaspoon coconut or turbinado sugar
- 2 tablespoons red curry paste
- 2 teaspoons chili garlic sauce
- 1 small Thai red chili, sliced thin
- 1 14-ounce can coconut milk with cream
- 1 teaspoon fish sauce
- Juice of 1 lime
- 2 tablespoons fresh chopped cilantro, plus more for garnish
- Cracked black pepper, for garnish
- Lime wedges, for serving
Instructions
- Heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and pounded lemongrass. Sauté for 1-2 minutes, until fragrant.
- Sprinkle in the coconut or turbinado sugar, allowing it to caramelize with the garlic and lemongrass for about 30 seconds.
- Add the red curry paste, chili garlic sauce and sliced Thai red chilis to the pan. Cook for another minute, stirring continuously to combine the flavors.
- Pour in the coconut milk with cream and fish sauce, stirring well to incorporate all the ingredients.
- Allow the sauce to simmer for at least five minutes until it begins to thicken, intensifying in flavor and aroma.
- While the sauce is simmering, prepare the scallops by removing the foot and patting them dry with paper towels. Season each scallop generously with salt.
- In a separate pan, heat the remaining olive oil over medium-high heat until shimmering. Carefully add the seasoned scallops to the pan, making sure not to overcrowd them. Add the butter.
- Allow the scallops to sear undisturbed for about 2 minutes until a golden crust forms on the bottom.
- Using tongs, gently flip each scallop and sear for an additional 30 seconds to 1 minute on the other side. Be careful not to overcook the scallops, as they should remain tender and juicy.
- Once the scallops are cooked to perfection, remove them from the pan and transfer to a plate.
- To finish the sauce, remove and discard the lemongrass. Reduce the heat and pour in the lime juice and add the fresh cilantro.
- Taste for salt, and adjust if necessary. Add more lime juice, if needed.
- Spoon the fragrant red coconut curry sauce onto the plate and over the scallops.
- Garnish with more fresh cilantro and cracked black pepper. Serve with lime wedges.
- Serve immediately.
- ENJOY!
Notes
- For a different flavor profile, use green or yellow curry paste.
- Use a coconut milk with cream. Avoid unsweetened.
- If possible, use dry-packed scallops.
- Adjust the heat level to your liking. For less heat, leave out the Thai chilis.
- Allow the sauce to simmer for at least five minutes.
- Be sure to remove the woody lemongrass before serving.
- After you incorporate the lime juice, taste for both salt and if needed, add more lime juice. Lime juice really elevates this dish.
- This recipe makes more sauce than you probably need. Easily store and serve over your favorite protein or steamed vegetables.
- Store leftovers in the fridge for up to 2 days.
- Reheat leftovers gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood