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Spicy Scallop Curry

Spicy Scallop Curry

Indulge in a creamy and flavorful Spicy Scallop Curry. Quick to make, rich with coconut milk, and perfect for any occasion. Try this gourmet seafood dish tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon neutral oil
  • 4 pieces Roma tomatoes, quartered
  • 2 tablespoons butter
  • 1 tablespoon Indian curry paste
  • 2 cups chicken or vegetable broth
  • 1 cup coconut milk
  • 16 pieces sea scallops, side muscles removed
  • to taste salt and pepper
  • 0.5 cup fresh cilantro, chopped
  • to taste red chili flakes (optional)
  • 4 pieces store-bought naan, grilled

Equipment

  • Large pot or deep skillet
  • Tongs
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. Heat oil in a large pot over medium-high heat and add tomato quarters, cut-side down, cooking until charred.
  2. Stir in butter and curry paste, cooking for about a minute until fragrant.
  3. Add the broth, bring to a boil, then lower heat and stir in coconut milk, simmering for 10 minutes.
  4. Pat dry scallops, season, and place in the pot, covering and cooking for 5 to 6 minutes.
  5. Serve the curry and tomatoes in bowls, topping with scallops, cilantro, and chili flakes, alongside warm naan.

Nutrition

Calories: 340kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 12gCholesterol: 50mgSodium: 400mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 70mgIron: 2mg

Notes

Use high-quality curry paste for the best flavor. Don’t overcrowd the pot when cooking the scallops—they need space to sear properly. Fresh cilantro really makes the dish pop, so don’t skip it! For a lighter version, use light coconut milk and consider replacing naan with zucchini noodles.
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