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Spicy Coconut Curry Sauce for Seared Scallops

Yield: Yields enough for 1 lb. seared scallops.



  • 1 Tbs. peanut or extra-virgin olive oil
  • 1/3 cup thinly sliced white onion
  • 1 medium carrot, peeled, cut in half lengthwise, and thinly sliced into half-moons
  • 1 Tbs. minced fresh ginger
  • 1 tsp. Thai-style red curry paste
  • 2/3 cup canned coconut milk
  • 2 Tbs. coarsely chopped fresh mint, basil, or cilantro, or a mix
  • 1 Tbs. fresh lime juice
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 159
  • Fat Calories (kcal): 138
  • Fat (g): 16
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 167
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 2


  • Follow the recipe for Seared Scallops, using 2 Tbs. peanut or extra-virgin olive oil to sear the scallops.
  • Once the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat. Add the oil, onion, carrot, and ginger, and sauté until the onion begins to soften, 3 to 4 min. Stir in the curry paste. Add the coconut milk and simmer, stirring, until smooth, about 2 min. Add the herbs and lime juice. Reduce the heat to low and return the scallops and any accumulated juices to the pan. Gently roll the scallops around to coat them in the sauce and warm them through. Taste for salt and serve immediately.


Rate or Review

Reviews (8 reviews)

  • ogindeng | 05/20/2020

    Unconventional yet delicious way to serve scallops. Everyone loved it.

  • User avater
    Amy | 10/19/2018

    We loved it. We used a mix of cilantro, basil and mint... so fresh and bright! Despite some reviewers thinking the sauce overpowered the delicate scallops, we thought it perfectly complemented them. It might depend on the brand of curry paste you use?

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