Spicy Coconut Curry Scallops

Here’s a delicious recipe for Spicy Coconut Curry Scallops:

Ingredients

• For the Scallops:
  • 1 pound scallops, cleaned and patted dry
  • Salt and pepper to taste
  • 1 tablespoon olive oil or coconut oil
• For the Curry Sauce:
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste (adjust for spice level)
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar (or palm sugar)
  • 1 garlic clove, minced
  • 1-inch piece of ginger, minced
  • 1 bell pepper, sliced (red or yellow for sweetness)
  • 1 cup snap peas or green beans (optional)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

1. Prepare the Scallops:
   • Season the scallops with salt and pepper.
2. Make the Curry Sauce:
   • In a saucepan over medium heat, add a little oil and sauté the minced garlic and ginger until fragrant, about 1 minute.
   • Stir in the red curry paste and cook for another minute to enhance the flavors.
   • Add the coconut milk, fish sauce, lime juice, and brown sugar. Stir well and bring to a simmer.
   • Add the bell pepper and snap peas (if using), and let the mixture simmer for about 5-7 minutes, until the vegetables are tender.
3. Cook the Scallops:
   • In a separate skillet, heat the oil over medium-high heat.
   • Add the scallops and sear for about 2-3 minutes on each side, or until they are golden brown and cooked through. Be careful not to overcook them.
4. Combine:
   • Once the scallops are cooked, add them to the curry sauce and gently toss to coat.
5. Serve:
   • Serve the spicy coconut curry scallops over rice or noodles, garnished with fresh cilantro and lime wedges.

Enjoy your flavorful dish!