Coconut Curry Scallops

These curry scallops are so creamy and bursting with flavor. I wanted to make something that tasted a savory and creamy with a hint of curry. Curry can be overpowering and that's not what I wanted in this recipe. Just a delicious subtle hint of it.

Scallops are crazy to make because they cook so fast. Be sure to have all your ingredients ready to go because you will have no time while cooking! This is a great recipe for some quick cooking!

For this recipe, I enjoyed using sea scallops rather than bay. Bay scallops are those small bite sized scallops. I like the big juicy ones you can cut into! You're going to want to have some jasmine rice ready with this dish so be sure to make that!

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Prep Time 5

Cook Time 10

Course Main Course

Cuisine seafood

Servings 4 people

Ingredients

1 lb Fresh Sea Scallops, Rinsed
2 tbsp Ginger, Minced
2 Garlic Cloves, Minced
2 tsp Curry Powder
1 Red Bell Pepper, Diced
1 cup Coconut Milk Unsweetened
1 Limes, Juiced
2 cups Cabbage Vegetable Slaw Optional/ I used one made of cabbage, broccoli and carrots found by the produce aisle
.5 tsp Cinnamon
1/4 cup Thai Basil, thinly cut Regular basil is fine too
1/2 cup vegetable or chicken broth as needed
1 tbsp Sugar

Instructions

In a large skillet on medium-high, heat oil. Add ginger, garlic, curry and cinnamon. Mix and let it sauté for about 30 seconds or so. Add scallops and sauté for 2 minutes. Turn over and saute for another minute.
Add vegetable slaw and bell pepper. Add in coconut milk, lime juice and simmer for 4-5 minutes
Top with thai basil . Serve over jasmine rice.