Here’s a Lovely Recipe for Special Dinners: Coconut Curry Scallops
Scallops were not introduced to me until long after I had left home. Growing up, seafood in my area was pretty much limited to fresh trout we caught ourselves in the nearby lake or Sockeye salmon that we could purchase when it was in season. Scallops, for me, represented a more exotic type of seafood. Not all seafood tastes great—some can be quite 'fishy'—so I was hesitant at first. But when I moved to a new area with a reputable seafood store, I decided to give scallops a try. On special occasions, I would indulge and add them to the menu. The first time I cooked scallops, I was amazed at how they turned out—tender, sweet, and perfectly paired with the rich flavors of coconut and curry. Now, if I'm in the mood scallops will be on my menu.
Did You Know?
Scallops are not only prized for their delicate flavor and tender texture but also for their impressive nutritional profile. They are an excellent source of lean protein, providing essential amino acids necessary for muscle repair and growth. Scallops are rich in minerals like selenium, which acts as a powerful antioxidant, protecting cells from damage and supporting a healthy immune system. Incorporating scallops into your diet not only adds a gourmet touch to meals but also boosts your intake of vitamin B12 and omega-3 fatty acids, which are crucial for heart health and brain function.
Ingredients:
Makes 2 servings.
- 12 large sea scallops
- 1 tbsp grapeseed oil (or your preferred cooking oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp red curry paste
- 1 cup coconut milk (full-fat or light, based on preference)
- 1 tbsp fish sauce
- 1 tsp lime juice
- 1 tsp brown sugar or coconut sugar
- 1/2 cup cherry tomatoes, halved
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or basmati rice (for serving)
Instructions:
Prepare the Scallops: Pat the scallops dry with paper towels and season lightly with salt and pepper.
Personal Tip: Drying the scallops thoroughly ensures a good sear, which locks in their natural sweetness and prevents them from becoming rubbery.
Cook the Scallops: Heat the grapeseed oil in a large skillet over medium-high heat.
Add the scallops to the skillet and sear for about 2-3 minutes on each side, until they develop a golden-brown crust and are opaque in the center.
Personal Tip: Avoid overcrowding the skillet, as this can cause the scallops to steam rather than sear. Cook them in batches if necessary.
Remove the scallops from the skillet and set them aside.
Prepare the Sauce: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes.
Personal Tip: Stir the onions frequently to prevent them from burning, which could make the sauce taste bitter.
Add the minced garlic and ginger, cooking for another minute until fragrant.
Personal Tip: Adding garlic and ginger at this stage ensures their flavors remain vibrant and do not become overpowering.
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld.
Personal Tip: Cooking the curry paste helps to deepen its flavor and integrate it fully into the dish.
Add the Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste mixture.
Add the fish sauce, lime juice, and brown sugar, stirring until well combined.
Personal Tip: Taste the sauce at this stage and adjust seasoning as needed, balancing sweetness, saltiness, and acidity.
Bring the sauce to a gentle simmer.
Finish the Dish: Add the cherry tomatoes to the sauce and cook for 2-3 minutes until they start to soften.
Personal Tip: Gently press the tomatoes with the back of a spoon to release their juices into the sauce for added flavor.
Return the seared scallops to the skillet, spooning some sauce over them.
Simmer for an additional 2-3 minutes to heat the scallops through.
Personal Tip: Be careful not to overcook the scallops at this stage—they just need to be warmed through to stay tender.
Serve: Divide the cooked rice between two plates.
Spoon the scallops and sauce over the rice.
Garnish with fresh cilantro.
Personal Tip: For an extra touch of elegance, serve with a wedge of lime on the side to squeeze over the dish.
Enjoy your flavorful and exotic Coconut Curry Scallops!
Nutritional Information (per serving):
Calories: 400, Protein: 20g, Carbohydrates: 25g, Fat: 25g, Sugars: 8g
Kitchen Tips, Great Ideas, & How to Save Money
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Choosing Scallops: Opt for fresh or frozen sea scallops for this recipe. Fresh scallops should have a sweet aroma, firm texture, and translucent appearance. If using frozen scallops, thaw them overnight in the refrigerator for best results.
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Searing Scallops: To achieve a perfect golden-brown crust on scallops, ensure they are dry before cooking. Pat them thoroughly with paper towels to remove excess moisture, which helps in achieving a crispy sear without steaming the scallops.
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Building Flavor: Sautéing onions, garlic, and ginger forms the flavorful base of the curry sauce. Cooking these aromatics gently over medium heat releases their natural oils and enhances the overall taste of the dish.
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Using Red Curry Paste: Red curry paste adds depth and spice to the dish. Adjust the amount according to your spice preference—start with a tablespoon for a mild heat or add more for a spicier kick.
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Choosing Coconut Milk: Use either full-fat or light coconut milk based on your dietary preferences. Full-fat coconut milk offers a richer texture and flavor, while light coconut milk reduces the overall calorie content without compromising taste.
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Saving Money: Purchase scallops in bulk or when they are on sale to save money. Frozen scallops can often be more economical than fresh, and they retain their quality well when properly thawed and cooked.
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Simmering the Sauce: Once the coconut milk and seasonings are added, bring the sauce to a gentle simmer. This allows the flavors to meld together while ensuring the scallops absorb the aromatic coconut curry sauce.
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Garnishing Tips: Fresh cilantro adds a burst of freshness and color to the dish. If cilantro isn't to your liking, consider garnishing with chopped scallions or a squeeze of lime for added brightness.
Let’s Learn About Scallops
Scallops are a type of marine bivalve mollusk, prized for their sweet, delicate flavor and tender texture. These shellfish are found in oceans worldwide, particularly in colder waters such as the North Atlantic. The two most common varieties are sea scallops and bay scallops. Sea scallops are larger and are typically harvested from deeper waters, while bay scallops are smaller and are found in shallow coastal areas.
Harvesting Scallops: Scallops are harvested using two primary methods: diving and dredging. Diver-harvested scallops are considered a more sustainable option as divers handpick them from the ocean floor, minimizing damage to the marine environment. Dredging, on the other hand, involves dragging a net along the seafloor, which can disturb habitats and catch unintended species.
Things to Watch for on Labels: When purchasing scallops, it’s important to look for certain labels. Avoid “wet-packed” scallops, which have been treated with sodium tripolyphosphate (STP) to retain moisture. This chemical can make scallops appear larger but results in a watery texture and less flavor. Instead, opt for “dry-packed” or “chemical-free” scallops, which are untreated and have a more natural flavor and texture.
Sustainable Options: Look for certifications like MSC (Marine Stewardship Council) or Best Aquaculture Practices (BAP) to ensure the scallops are harvested sustainably. These certifications indicate that the scallops were sourced in ways that protect the environment and maintain healthy populations.