Go Back
Spicy Coconut Curry Scallops Recipe
Ash Tyrrell

Spicy Coconut Curry Scallops Recipe

I recently tried making these spicy coconut curry scallops, and wow—what a treat! The combination of tender sea scallops and a rich, fragrant coconut curry had me hooked after the first bite. It’s surprisingly easy to make, and the flavors are bold yet comforting.
Print Recipe Pin Recipe
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon neutral oil – I prefer canola or avocado oil for high heat without flavor interference.
  • 4 Roma tomatoes quartered – I use fresh Roma tomatoes; they char beautifully for that smoky flavor.
  • 2 tablespoons butter – Adds richness and helps meld the curry paste with the sauce.
  • 1 tablespoon Indian curry paste – Patak’s hot curry paste works great or mild if you prefer less heat.
  • 2 cups chicken or vegetable stock – Use homemade if possible; it makes the sauce more flavorful.
  • 1 cup coconut milk – Full-fat coconut milk gives the best creamy texture.
  • 16 dry sea scallops side muscle removed – Pat them dry for a perfect sear.
  • Salt and pepper to taste – I always season scallops generously.
  • ¼ loosely packed cilantro minced – Adds freshness and a pop of color.
  • Red pepper flakes optional, for garnish – Boosts the heat if you like it spicier.
  • 4 pieces store-bought naan toasted – Perfect for dipping into the sauce.

Method
 

  1. Heat your neutral oil in a wide pot until shimmering. Add quartered tomatoes cut-side down and let them char for 3–5 minutes without moving them. Flip once, cook 1–2 more minutes, and season lightly with salt and pepper for a smoky base.
  2. Melt butter in the pot and add the curry paste, mashing it lightly with your spoon. Cook for a minute until fragrant to release all those aromatic flavors.
  3. Pour in your stock and bring it to a gentle boil. Reduce heat to medium, stir in coconut milk, and let it simmer for 10 minutes. Adjust seasoning with salt, pepper, or extra spices as needed.
  4. Pat scallops dry and season well with salt and pepper. Gently place them in the simmering curry, reduce heat to low, cover, and cook for 5–6 minutes. Let them rest in the pot for 1–2 minutes off the heat for perfect tenderness.
  5. Spoon the curry with tomatoes into bowls, arrange scallops on top, and garnish with cilantro and red pepper flakes. Serve with toasted naan or steamed basmati rice for a complete meal.

Notes

  • I always pat scallops dry; it helps achieve a nice sear.
  • I prefer using fresh curry paste instead of pre-mixed powders for deeper flavor.
  • I sometimes char the tomatoes longer for an added smoky undertone.
  • I garnish with cilantro just before serving to keep it fresh and vibrant