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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Pat the scallops dry with paper towels and season lightly with salt and pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 5

Add the curry powder and turmeric, stirring to coat the onions evenly.

Step 6

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.

Step 7

Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.

Step 8

Return the cooked scallops to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to warm the scallops through.

Step 9

Garnish with fresh cilantro, if desired, and serve hot over cooked basmati rice.

Nutrition Facts

Serving size	(1442.6g)

Amount per serving	% Daily Value*
Calories	1617.3

Total Fat 45.4g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 218.9mg	0%
Sodium 5711.2mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 4.5g	0%
Total Sugars 32.2g
Protein 107.0g	0%

Vitamin D 2.2IU	0%
Calcium 154.9mg	0%
Iron 7.3mg	0%
Potassium 2230.8mg	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: 25.2%

Protein: 26.4%

Carbs: 48.4%