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.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.