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When it comes to seafood dishes that tantalize the taste buds and provide a burst of flavor, Spicy Coconut Curry Scallops stand out as a gourmet delight. This dish marries the ocean's bounty with the warm, aromatic spices of Southeast Asia, creating a culinary experience that is both exotic and comforting. The tender, sweet scallops are enveloped in a luscious coconut curry sauce that is rich yet light, making it a perfect option for any occasion, whether it be a casual weeknight dinner or an elegant dinner party.

Spicy Coconut Curry Scallops

Dive into a tropical culinary adventure with this Spicy Coconut Curry Scallops recipe! Perfectly seared scallops are enveloped in a creamy coconut sauce infused with aromatic spices and vibrant vegetables, making it a delightful dish for any occasion. Packed with nutritional benefits and versatile serving options, this meal is sure to impress guests or satisfy a casual dinner. Try it tonight and taste the magic! #Seafood #CurryRecipe #HealthyEating #GourmetCooking #CoconutCurry #Scallops #DinnerInspiration #FoodieRecipies
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Ingredients
  

1 lb scallops, cleaned and patted dry

1 can (13.5 oz) coconut milk

2 tbsp red curry paste

1 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

1 tbsp fish sauce (optional)

1 tbsp lime juice

Fresh cilantro, for garnish

Salt and pepper to taste

Cooked jasmine rice, for serving

Instructions
 

In a large saucepan over medium heat, add the olive oil. Once hot, sauté the chopped onion until translucent (about 5 minutes).

    Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

      Add the red curry paste to the pan, stirring well to incorporate it with the onions, garlic, and ginger.

        Pour in the coconut milk and stir until the curry paste is fully dissolved. Allow the mixture to come to a gentle simmer.

          Add the sliced red bell pepper and snap peas, cooking for about 5 minutes or until the vegetables are tender but still crisp.

            While the vegetables are cooking, season the scallops with salt and pepper. In a separate skillet, heat a little olive oil over medium-high heat and sear the scallops for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.

              Once the vegetables are cooked, stir in the fish sauce (if using) and lime juice. Taste and adjust seasoning as necessary.

                Gently fold the seared scallops into the curry sauce, allowing them to heat through for an additional 2 minutes.

                  Serve the spicy coconut curry scallops over a bed of jasmine rice, garnished with fresh cilantro.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4