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Spicy Scallop Curry

Spicy Scallop Curry

Spice up your dinner with a creamy and aromatic Spicy Scallop Curry. Perfect for weeknights or special occasions, this easy recipe delivers bold flavors in just 35 minutes. Enjoy tender scallops in a rich coconut milk sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon neutral oil
  • 4 Roma tomatoes quarter
  • 2 tablespoons butter
  • 1 tablespoon Indian curry paste
  • 2 cups chicken or vegetable broth
  • 1 cup coconut milk
  • 16 sea scallops side muscles removed
  • to taste Salt and pepper
  • ½ cup fresh cilantro chopped
  • to taste Red chili flakes optional, for garnish
  • 4 pieces store-bought naan toasted

Equipment

  • Large pot or skillet
  • Wooden spoon
  • Tongs
  • Measuring spoons and cups
  • Other

Method
 

  1. Heat the oil in a large pot over medium-high heat and add the tomato quarters cut-side down.
  2. Cook the tomatoes undisturbed for 3-5 minutes until charred, then flip and cook for another 1-2 minutes.
  3. Season the tomatoes lightly with salt and pepper.
  4. Add butter to the pot, followed by the curry paste, and let it sizzle for about a minute.
  5. Pour in the broth and bring to a boil; adjust seasoning as needed.
  6. Lower the heat, stir in coconut milk, and let it simmer gently for 10 minutes.
  7. Pat scallops dry and season with salt and pepper, then place them in the sauce in a single layer.
  8. Reduce the heat to low, cover, and cook for 5-6 minutes, then let sit covered for another 1-2 minutes.
  9. Ladle the curry and grilled tomatoes into bowls, arrange four scallops in each, and garnish with cilantro and red chili flakes.
  10. Serve with warm naan or fluffy basmati rice, adding a squeeze of lime juice if desired.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 24gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Consider using shrimp as a substitute if scallops are unavailable, or make it vegetarian by swapping scallops with tofu or mushrooms. Remember to pat the scallops dry before cooking for the best sear. Store leftovers in an airtight container in the fridge for up to three days, but avoid freezing cooked scallops. To enhance flavor, consider toasting whole spices in the oil before adding the tomatoes. Enjoy!
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