Ingredients

• 1 lb large sea scallops
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1-2 tsp chili flakes (optional for extra heat)
• Fresh cilantro for garnish
• Cooked jasmine rice (for serving)

Steps to Make Thai Red Curry Scallops

Step 1: Prepare the Ingredients

1. Thaw and Dry Scallops: If your scallops are frozen, thaw them in the refrigerator overnight or in a bowl of cold water for about 30 minutes. Once thawed, pat them dry with paper towels. This step is crucial for achieving a nice sear.
2. Chop the Aromatics: Dice the onion, mince the garlic, and ginger. Having these ingredients prepared in advance will make the cooking process smoother.

Step 2: Sear the Scallops

1. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
2. Once the oil is hot and shimmering, add the scallops to the skillet. Ensure they are spaced out and not overcrowded; this will help them sear instead of steam.
3. Sear the scallops for about 2-3 minutes on each side until they are golden brown and have a nice crust. Avoid moving them around too much; let them cook undisturbed to achieve that perfect sear.
4. Once cooked, transfer the scallops to a plate and cover them loosely with foil to keep warm.

Step 3: Prepare the Red Curry Sauce

1. In the same skillet, add the diced onion and sauté for about 3-4 minutes until they become translucent.
2. Add the minced garlic and ginger, stirring for an additional 1 minute until fragrant.
3. Stir in 1 tablespoon of red curry paste, mixing well with the aromatics. Cook for another 1-2 minutes to allow the flavors to meld.
4. Pour in the coconut milk, followed by the fish sauce, soy sauce, lime juice, brown sugar, and optional chili flakes for added heat. Stir well to combine all ingredients.

Step 4: Finish the Dish

1. Allow the sauce to simmer gently for about 5-7 minutes, stirring occasionally, until it thickens slightly.
2. Once the sauce has thickened, gently add the seared scallops back into the skillet. Coat them with the sauce and cook for an additional 2-3 minutes to heat them through and allow the flavors to meld.
3. Taste the sauce and adjust the seasoning if necessary, adding more lime juice, sugar, or chili flakes according to your preference.

Step 5: Serve

1. Serve the Thai Red Curry Scallops over a bed of cooked jasmine rice to soak up the delicious sauce.
2. Garnish with fresh cilantro for a pop of color and flavor.

Nutrition Facts (Approximate per serving, based on 4 servings)

• Calories: 350
• Protein: 23g
• Fat: 22g
• Carbohydrates: 16g
• Fiber: 1g
• Sugars: 3g
• Sodium: 800mg

Note: Nutritional values may vary based on specific ingredients and portion sizes. These values are estimates based on a serving size of scallops with sauce and rice.

Frequently Asked Questions (FAQs)

1. Can I use frozen scallops?
Yes, you can use frozen scallops. Just be sure to thaw them completely and dry them thoroughly before cooking for the best results.

2. What can I substitute for red curry paste?
If you don’t have red curry paste, you can use yellow curry paste or green curry paste, but keep in mind that the flavor profile will change slightly. You can also make a homemade curry paste using spices if you prefer.

3. Is this dish spicy?
The spice level depends on how much red curry paste and optional chili flakes you use. If you prefer milder dishes, start with less curry paste and adjust to taste.

4. Can I make this dish ahead of time?
While the scallops are best enjoyed fresh, you can prepare the curry sauce ahead of time and reheat it before adding the scallops. Just be cautious when reheating the scallops to avoid overcooking.

5. Can I make this recipe vegetarian?
Absolutely! Substitute the scallops with tofu or vegetables such as bell peppers, zucchini, or eggplant. Make sure to use a vegetarian fish sauce or omit it entirely.

Tips for Making Thai Red Curry Scallops

1. Choose Fresh Scallops: When possible, buy fresh scallops from a reputable source for the best flavor and texture.
2. Don’t Overcrowd the Pan: If cooking a large batch, consider searing the scallops in batches to avoid steaming them.
3. Adjusting Flavor: Feel free to tweak the sauce ingredients based on your personal preferences. A bit more lime juice can brighten the flavors, while additional sugar can enhance the richness of the coconut milk.
4. Presentation: Serve the scallops in individual bowls with rice for an elegant presentation, garnished with lime wedges and cilantro for color.

Storage Tips

• Refrigeration: Store any leftover Thai Red Curry Scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, taking care not to overcook the scallops.
• Freezing: While it’s not recommended to freeze cooked scallops, you can freeze the curry sauce in an airtight container for up to 3 months. Just thaw and reheat before adding freshly cooked scallops.

Conclusion

Thai Red Curry Scallops are an exquisite dish that not only delivers on flavor but also provides a delightful dining experience. This recipe is perfect for anyone looking to impress with a gourmet meal that’s surprisingly simple to prepare. With the aromatic coconut milk and spices, you’ll find yourself transported to a tropical paradise with every bite. So gather your ingredients, put on your apron, and get ready to enjoy a delectable seafood dish that will have everyone asking for seconds!