Thai-Inspired Spicy Coconut Curry Scallops

To try

Servings: 4 · $9/serving · Active: 10 min · Total: 35 min · Difficulty: easy

30-minute-recipecoconutcurryeasyfastone-potpoached-scallopsscallopsseafoodspicythai-inspiredcandidateto-try

Notes

Candidate recipe added as a to-try option; coconut curry scallops adapted toward a Thai-inspired profile with red curry paste and the household parsley herb preference.
Imported from structured recipe metadata on 2026-06-01T19:40:46-04:00.
Image saved locally at /images/spicy-coconut-curry-scallops.png.

Quantity	Unit	Item	Section	Pantry?
1	tablespoon	neutral oil	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
4		Roma tomatoes, quartered	Produce	no
2	tablespoons	butter	Dairy & Eggs	no
1	tablespoon	Thai red curry paste	Asian ingredients	no
2	cups	chicken or vegetable stock	Canned soup/broth/crackers	no
1	cup	coconut milk	Asian ingredients	no
16		dry sea scallops, side muscle removed	Meat & Seafood	no
		Salt and pepper to taste	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	cup	loosely packed parsley, minced	Produce	no
		Red pepper flakes, optional, for garnish	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
4	pieces	store-bought naan, toasted, or cooked jasmine rice	Bread/bakery	no

Heat the oil in a wide pot over medium-high. Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving for 3-5 minutes. Once charred, flip and cook an additional 1-2 minutes. Season with salt and pepper.
Melt the butter into the pot and add the Thai red curry paste. Lightly mash it with the back of your spoon and cook for 1 minute until fragrant.
Pour in the chicken or vegetable stock and bring to a boil. Taste and season to your preferences. Reduce heat to medium and add the coconut milk.
Allow to bubble on medium heat for 10 minutes. Do not allow the sauce to reduce too much or to boil too hard.
While the sauce simmers, pat the scallops dry and remove the side muscle. Season well with salt and pepper.
Gently place the scallops in the broth in an even layer and reduce heat to low. Cover and simmer for 5–6 minutes. Turn off the heat and leave the scallops in the pot with the lid on for 1–2 minutes.
Remove the lid. If the scallops are opaque, serve immediately. If they need to cook a little longer, cover again and allow the residual heat from the broth to cook them. Do not overcook them!
Ladle the coconut curry broth and charred tomatoes into shallow bowls and arrange 4 scallops in each bowl. Garnish with minced parsley and red pepper flakes. Serve with warm naan or cooked jasmine rice, if desired. Enjoy!