Seared Scallops in Coconut

 

🥥🍛 Seared Scallops in Coconut Curry Sauce with Rice

Tender scallops meet a creamy, aromatic coconut curry sauce—perfect over fluffy jasmine or basmati rice for a restaurant-quality meal at home!

🧂 Ingredients

For the Scallops:

8 large sea scallops

Salt & pepper, to taste

1 tbsp olive oil

1 tbsp butter

For the Coconut Curry Sauce:

1 tbsp oil

1/2 onion, finely chopped

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 red bell pepper, sliced

1 tsp curry powder

1/2 tsp turmeric

1/4 tsp chili flakes (optional)

1 cup coconut milk

Salt, to taste

Fresh cilantro, chopped (for garnish)

For Serving:

Steamed jasmine or basmati rice

👩‍🍳 Instructions

1️⃣ Sear the Scallops:

Pat scallops dry and season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear scallops for 1.5–2 minutes per side until golden brown. Remove and set aside.

2️⃣ Make the Coconut Curry Sauce:

In the same skillet, add 1 tbsp oil. Sauté onion until soft, about 2–3 minutes. Add garlic, ginger, and red bell pepper; cook for another 2 minutes.

3️⃣ Add Spices & Coconut Milk:

Stir in curry powder, turmeric, and chili flakes. Pour in coconut milk and simmer for 5–7 minutes until the sauce thickens slightly. Season with salt to taste.

4️⃣ Return Scallops to Sauce:

Add the seared scallops back to the pan and cook for 1–2 minutes to heat through and coat in the sauce.

5️⃣ Serve:

Spoon steamed rice onto plates, top with scallops and coconut curry sauce, and garnish with fresh cilantro.

✨ Tips:

For extra flavor, add a squeeze of lime juice or a few fresh chili slices.

This dish pairs well with lightly steamed vegetables or a crisp side salad.