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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Pat the scallops dry with paper towels to ensure a good sear. Season them lightly with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.

Step 6

Sprinkle the curry powder, ground cumin, and cayenne pepper over the onions, stirring to toast the spices for 30 seconds.

Step 7

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.

Step 8

Stir in the lime juice and season the sauce with additional salt and pepper to taste.

Step 9

Return the scallops to the skillet, spooning the curry sauce over them. Allow them to heat through for 2-3 minutes.

Step 10

Garnish the dish with fresh chopped cilantro and serve immediately over cooked rice, if desired.

Nutrition Facts

Serving size	(1424.0g)

Amount per serving	% Daily Value*
Calories	1541.1

Total Fat 46.6g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 217.0mg	0%
Sodium 7914.0mg	0%
Total Carbohydrate 175.0g	0%
Dietary Fiber 4.8g	0%
Total Sugars 22.7g
Protein 107.3g	0%

Vitamin D 0IU	0%
Calcium 197.5mg	0%
Iron 13.5mg	0%
Potassium 2192.2mg	0%

*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.

Source of Calories

Fat: 27.1%

Protein: 27.7%

Carbs: 45.2%