Scallop curry is creamy, fragrant, sweet and savory and a little bit spicy. With less than 10 ingredients and 30 minutes, this dinner is easy to make any night of the week. Coconut milk and spicy Thai red curry paste pair up to take your taste buds to Thailand.
This dish was created by Sabrina Currie at West Coast Kitchen Garden. For more detailed step by step instructions, with cooking tips, substitutions and more, check out her original recipe.
In a large pot or saucepan with a lid that has enough space for all your scallops, heat oil on medium heat. Add and saute onion, garlic and ginger until soft and fragrant.
Add curry paste, stir and cook 2-3 more minutes.
Add in the coconut, milk, lime juice, slat and sugar and simmer on low for 15 minutes.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Rinsing the scallops - It is important to rinse the sea water glaze off the scallops before adding them in so they don't water down your sauce and make it too salty. A quick rinse under cold running water right before adding is all they need, you don't want them to thaw all the way through.