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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 (7 reviews)

  • 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?

  • elspethcowie | 12/25/2017

    This is a lovely recipe and easy to make. Very tasty and nice balance when using a mix of basil and cilantro. Light coconut milk is fine for reduced fat, and I would use less oil to sear scallops, with shorter searing time for very fresh large scallops. We also got the caramelization, which is delicious.

  • reason17 | 02/14/2012

    Oh...my...god. This is delicious. And it's gluten-free, dairy-free, sugar-free, grain-free (paleo), nut-free...well, you get the picture. The recipe doesn't say that it's the caramelized stuff that gets left in the pan that takes the sauce over the top. Our carrots didn't dissolve even though we sliced them very very thin, but they were great anyway. Will do this as often as we feel we can afford to splurge on the scallops!

  • surfbird | 10/07/2009

    I made this dish for my fiance and best friend, and all three of us loved it. I thought it was flavorful yet mild enough to still taste the scallops own delicious flavor. Great compliment to the dish. It was also very easy to make.

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