Spicy Coconut Curry Scallops

Ingredients

1 tablespoon neutral oil

4 Roma tomatoes, quartered

2 tablespoons butter

1 tablespoon Indian curry paste

2 cups chicken or vegetable stock

1 cup coconut milk

16 dry sea scallops, side muscle removed

Salt and pepper to taste

¼ loosely packed cilantro, minced

Red pepper flakes, optional, for garnish

4 pieces store-bought naan, toasted

Instructions

Char the tomatoes:

Heat the oil in a wide pot over medium-high.

Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving for 3-5 minutes.

Once charred, flip and cook an additional 1-2 minutes. Season with salt and pepper.

Brown the curry paste:

Melt the butter into the pot and add the coconut paste.

Lightly mash it with the back of your spoon and cook for 1 minute until fragrant.

Simmer the sauce:

Pour in the chicken or vegetable stock and bring to a boil.

Taste and season to your preferences. Reduce heat to medium and add the coconut milk.

Allow to bubble on medium heat for 10 minutes.

Do not allow the sauce to reduce too much or to boil too hard.

Cook the scallops:

While the sauce simmers, pat the scallops dry and remove the side muscle.

Season well with salt and pepper.

Gently place the scallops in the broth in an even layer and reduce heat to low.

Cover and simmer for 5–6 minutes.

Turn off the heat and leave the scallops in the pot with the lid on for 1–2 minutes.

Remove the lid. If the scallops are opaque, serve immediately.

If they need to cook a little longer, cover again and allow the residual heat from the broth to cook them.

Do not overcook them!

To serve:

Ladle the coconut curry broth and charred tomatoes into shallow bowls and arrange 4 scallops in each bowl.

Garnish with minced cilantro, red pepper flakes.

Serve with cooked warm naan or cooked basmati rice, if desired.

Enjoy!!

Notes:

Flavor Combination: The recipe combines the rich creaminess of coconut milk with the bold flavors of Indian curry paste, creating a flavorful and aromatic sauce for the scallops. The charred tomatoes add a hint of smokiness and sweetness to the dish.

Texture Contrast: The tender and delicate scallops provide a contrast in texture to the creamy curry sauce, offering a satisfying bite with each spoonful. The addition of toasted naan bread adds crunch and serves as a vessel for soaking up the flavorful sauce.

Cooking Techniques: The recipe utilizes various cooking techniques, such as charring the tomatoes to enhance their flavor, browning the curry paste to release its aromatics, and simmering the sauce to allow the flavors to meld together.

Scallop Preparation: Properly preparing the scallops by removing the side muscle and seasoning them well ensures that they cook evenly and develop a golden crust on the outside while remaining tender and moist on the inside.

Garnishes: Garnishing the dish with minced cilantro and optional red pepper flakes adds brightness and a pop of color, enhancing the visual appeal of the dish while also providing additional flavor complexity.

Serving Suggestions: The recipe suggests serving the dish with warm naan bread or basmati rice, allowing diners to customize their meal according to their preferences. This versatility makes the dish suitable for various occasions and dietary needs.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use any type of oil for charring the tomatoes?

Yes, you can use any neutral oil such as canola, vegetable, or grapeseed oil.

What kind of Indian curry paste works best for this recipe?

Any Indian curry paste you prefer can be used.

Popular options include red curry paste, green curry paste, or yellow curry paste.

Can I substitute chicken stock with vegetable stock for a vegetarian version?

Absolutely! Vegetable stock can be used as a suitable substitute for chicken stock to make the dish vegetarian-friendly.

Is there a specific brand of coconut milk recommended for this recipe?

While any brand of coconut milk will work, it’s best to use full-fat coconut milk for a creamier texture and richer flavor.

How do I know when the curry paste is adequately browned?

The curry paste should become fragrant and slightly darker in color after about 1 minute of cooking.

Be careful not to burn it.

Can I adjust the spice level of the curry paste to my preference?

Yes, feel free to adjust the amount of curry paste according to your desired level of spiciness.

What’s the best way to ensure the scallops are properly cooked without overcooking them?

Simmer the scallops gently in the broth for 5–6 minutes on low heat, ensuring they remain tender and not overcooked.

Can I use frozen scallops instead of dry sea scallops?

While fresh scallops are recommended for the best flavor and texture, you can use frozen scallops if fresh ones are unavailable.

Just make sure to thaw them properly before cooking.

How can I tell if the scallops are cooked enough after simmering?

The scallops should turn opaque and slightly firm to the touch when they are cooked.

Avoid overcooking them to prevent them from becoming tough and rubbery.

Are there any alternative garnishes besides cilantro and red pepper flakes that would complement this dish?

Yes, you can garnish with chopped green onions, toasted coconut flakes, or a squeeze of lime juice for added flavor and freshness.