Spicy Coconut Curry Scallops

This is a nice but complex, flavorful curry that doesn't overpower the taste of the scallops. The red curry and Roma tomatoes really help bring together the creamy coconut milk into a sauce that we feel just belongs with the sea scallops. The scallops bring a slight sweetness to balance the overall dish while still being the star of the show.

This dish is best served over some steamed rice or alongside some naan (or flatbread). If you’re not a fan of red curry, green or yellow can easily be substituted into the dish, but with all curry, remember: you can always add more to the dish, but you can’t remove it after it’s been added—so add with caution.

While this recipe has a couple of steps, it’s all done in one Swiss Diamond pan and comes together very quickly.

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Yield: 4 Servings
Difficulty: Easy

Ingredients

• 1 tbsp neutral oil

• 4 Roma tomatoes, quartered

• 2 tbsp butter

• 1 tbsp coconut curry paste, your favorite brand, Thai or Indian style

• ½ tsp crushed red pepper (optional)

• 1 tsp chili powder (optional)

• 2 cups chicken or vegetable stock

• 1 cup coconut milk

• 1 lb scallops, side muscle removed

• Salt and pepper, to taste

• Cilantro or parsley leaves (optional, for garnish)

• Red pepper flakes (optional, for garnish)

Directions

1. Heat the oil in a wide Swiss Diamond pan (we used this one) over medium-high. Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving them for 3–5 minutes. Once charred, flip and cook an additional 1–2 minutes. Season with salt and pepper.

2. Melt the butter in the pot and add the coconut curry paste. Lightly mash it with the back of your spoon and cook for 1 minute until fragrant.

3. Add the crushed red pepper and chili powder, if using, and lightly sauté until fragrant, about 45 seconds.

4. Pour in the chicken or vegetable broth and bring to a boil. Taste and season to your preference.

5. Reduce the 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.

6. While the sauce simmers, pat the scallops dry and remove the side muscle. Season liberally with salt and pepper.

7. Gently place the scallops in the broth in an even layer and reduce heat to low. Cover and simmer for 4–5 minutes.

8. Turn off the heat and allow the scallops to rest for 1 minute. 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!

9. Ladle the coconut curry broth and charred tomatoes into a shallow bowl and arrange the scallops in the broth.

10. Garnish with fresh cracked pepper, red pepper flakes, and herbs like cilantro or parsley leaves if desired.

11. Serve with cooked basmati rice or naan bread if desired.