Easy Green Curry Scallops

Sweet, tender sea scallops work beautifully in this spicy, fragrant, creamy green curry for an easy, flavorful dinner recipe.

4.80 from 10 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 351kcal

Equipment

Wide pot

Ingredients

1 tablespoon neutral oil
1 yellow onion (peeled and sliced into half moons)
1-inch piece fresh ginger (peeled and finely minced)
4-ounce can green curry paste (see Note 1)
15-ounce can full-fat coconut milk
1 tablespoon rice syrup (or brown sugar; see Note 2)
2 teaspoons fish sauce
3 ounces baby spinach (roughly chopped)
½ cup cilantro (loosely packed; roughly chopped)
1¼ pound sea scallops (dry-packed; side muscle removed)
1 teaspoon kosher salt (plus more to taste)

For serving:

Instructions

Cook the aromatics:

Heat 1 tablespoon neutral oil in a wide pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 to 7 minutes.
Add the ginger and cook for 1 minute until fragrant.

Cook the green curry paste:

Add the green curry paste to the pot and lightly mash it into the onions. Cook for 2 minutes until it deepens in color and becomes fragrant.
Scoop out the hardened fat layer from the can of coconut milk. Add it to the curry paste. Cook over medium heat for 5 to 6 minutes until it begins to bubble vigorously and you see oil separating from the coconut milk.

Simmer the curry:

Pour the rest of the liquid from the can of coconut milk into the pot and stir until smooth. Bring to a boil. Reduce the heat to low. Add the brown sugar and fish sauce. Taste and add salt if needed. Simmer over low heat for 10 minutes.

Finish the curry:

Add the chopped spinach and cilantro to the pot and simmer for 4 to 5 minutes until the spinach wilts. If desired, use an immersion blender to blend until completely smooth.

Cook the scallops:

Pat the scallops dry and season with 1 teaspoon kosher salt. Using tongs, place the scallops in an even layer in the curry. Cover and cook for 5 to 7 minutes or until the scallops are opaque but not overcooked. See Note 3.
Once the scallops are cooked through, turn off the heat.

To serve:

Ladle the scallops and curry over cooked white rice. Serve with lime wedges, crispy shallots, and more minced cilantro if desired. Enjoy!

Notes

Note 1: Green curry paste can be quite spicy depending on the brand. Taste the paste and use as much as you like according to your heat tolerance. You may wish to use only 1 to 2 tablespoons or the entire can. Alternatively, you can use a milder curry paste like red curry paste or yellow curry paste.

Note 2: I used a toasted rice syrup, but brown sugar or coconut sugar works just fine in this recipe.

Note 3: Adjust the cooking time according to the size of your scallops. Smaller scallops may need 4 to 5 minutes, while larger, U10 scallops may need 6 to 7 minutes. Scallops are done when they register 125ºF on an instant-read thermometer. As a note, USDA recommends 145ºF for sea scallops; however, for the best taste and texture, I recommend cooking to 125ºF as they continue to cook off the heat. This ensures that the scallops won't be rubbery or overcooked.

Nutrition

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