Thai Curried Scallops

15 minutes to assemble
15 minutes to cook
Total time: 30 minutes

16-18 scallops
6 starter servings
2-4 main course servings

15 minutes to assemble
15 minutes to cook
Total time: 30 minutes

16-18 scallops
6 starter servings
2-4 main course servings

These spicy scallops make a perfect starter for a meal or can be served as the main course.

Ingredients

Rinse scallops. Place on paper towel to dry tops and bottoms. Salt and pepper to taste.
Heat oil in large skillet over a medium high heat. Pan-sear until browned on both sides. Do not overcook, as scallops can turn rubbery quickly.
Transfer scallops to plate and cover to keep warm. Add onions and ginger to skillet drippings. Mix well. Stirring occasionally, cook until onions are lightly browned.
Add 1/2 can Coconut Milk and Red Curry to skillet. Stirring, cook until curry is dissolved. Add remaining Coconut Milk and bring to a boil.
Cook until sauce is slightly thickened, stirring occasionally. Add scallops back to skillet with any accumulated liquid. Simmer gently until scallops are warmed through.
Transfer scallops to serving bowl. Sprinkle with lime juice and cilantro.

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The Thai chilies that spice up our Red Curry Paste give these Red Curry Noodles the same kick. Add water, heat, and go!

This is our most popular Quick Meal. Authentic Thai Peanut Noodles have never been so easy before- ready in the microwave in just 4 minutes!

Make real Pad Thai in no time! The rice noodles and Pad Thai sauce are all right here. Just cook in the microwave and serve.

This Quick Meal has a mellow, comforting flavor. A classic Thai flavor combination, Coconut and Ginger, make this a favorite.

The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.