Curry Scallops
Indulge in the luxurious flavors of Curry Scallops, a quick and elegant seafood dish that perfectly balances bold spices with creamy coconut milk. Tender, seared sea scallops take center stage as they are bathed in a fragrant curry sauce made with earthy turmeric, vibrant curry powder, and the warming kick of fresh ginger and garlic. This easy 30-minute recipe is perfect for busy weeknights yet impressive enough for entertaining. Serve over a bed of fluffy basmati rice to soak up every drop of the golden, velvety sauce, and finish with a sprinkle of fresh cilantro for a pop of color and freshness. Perfectly spiced and irresistibly creamy, this dish is a delightful fusion of simplicity and sophistication.
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 0.5 teaspoons ground turmeric
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon lime juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 cups cooked basmati rice, for serving
Instructions
Pat the scallops dry with paper towels and season lightly with salt and pepper on both sides.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the scallops in a single layer. Cook for 2-3 minutes per side, until golden and opaque. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the chopped onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder and turmeric, stirring to coat the onions evenly.
Pour in the coconut milk and bring the mixture to a gentle simmer. Let the sauce cook for 3-4 minutes, stirring occasionally, allowing the flavors to meld.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Return the cooked scallops to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to warm the scallops through.
Garnish with fresh cilantro, if desired, and serve hot over cooked basmati rice.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 5711 mg | 248% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 32.2 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2231 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.
