Curried Scallops
Elevate your dinner table with these Curried Scallops, a dish that delivers bold and exotic flavors in just 35 minutes. Perfectly seared sea scallops are nestled in a creamy and aromatic coconut curry sauce, layered with the warmth of curry powder, cumin, and a hint of heat from cayenne pepper. Freshly grated ginger, garlic, and a splash of lime juice add brightness, while a garnish of cilantro ties everything together with a burst of freshness. This recipe not only impresses with its vibrant spices and luxurious sauce but also offers versatility—serve it over fluffy rice for a comforting meal or enjoy it on its own for a light, elegant entree. Packed with flavor and effortlessly satisfying, this restaurant-quality dish is surprisingly simple to make at home and perfect for weeknights or special occasions.
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Recipe Information
Ingredients
- 1 pound sea scallops
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon, freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 cup coconut milk
- 0.5 cup chicken or vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 2 cups (optional for serving) cooked rice
Instructions
Pat the scallops dry with paper towels to ensure a good sear. Season them lightly with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the scallops in the skillet for about 2-3 minutes per side, until they form a golden crust. Remove the scallops and set them aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Sprinkle the curry powder, ground cumin, and cayenne pepper over the onions, stirring to toast the spices for 30 seconds.
Pour in the coconut milk and chicken or vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the lime juice and season the sauce with additional salt and pepper to taste.
Return the scallops to the skillet, spooning the curry sauce over them. Allow them to heat through for 2-3 minutes.
Garnish the dish with fresh chopped cilantro and serve immediately over cooked rice, if desired.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 7914 mg | 344% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 22.7 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2192 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
