📝 About This Recipe
Transport your senses to the shores of Thailand with this luxurious blend of aromatic spices and succulent seafood. This dish pairs the gentle, buttery sweetness of jumbo sea scallops with a vibrant, coconut-based red curry sauce that balances heat, acidity, and umami. It is a sophisticated pescatarian masterpiece that brings a touch of fine dining to your home kitchen while remaining deeply rooted in traditional Southeast Asian flavors.
🥗 Ingredients
The Seafood
- 12-16 pieces Jumbo Sea Scallops (dry-packed, side muscle removed, patted dry)
- 2 tablespoons Grapeseed Oil (or any high-heat neutral oil)
- 1/2 teaspoon Kosher Salt (to season)
Curry Base & Aromatics
- 3-4 tablespoons Red Curry Paste (high-quality brand like Mae Ploy or Maesri)
- 1 can (13.5oz) Full-fat Coconut Milk (do not shake before opening)
- 1/2 cup Vegetable Broth (low sodium)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Lemongrass Paste (or 1 stalk, bruised and cut into 2-inch pieces)
Vegetables & Seasoning
- 1 Red Bell Pepper (thinly sliced into strips)
- 2 heads Baby Bok Choy (quartered lengthwise)
- 1-2 tablespoons Fish Sauce (adjust to taste for saltiness)
- 1 tablespoon Palm Sugar (or light brown sugar)
- 1 tablespoon Lime Juice (freshly squeezed)
Garnish
- 1/2 cup Thai Basil (fresh leaves, torn)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Red Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Prepare the scallops by removing the small, tough side muscle if still attached. Pat them extremely dry with paper towels on all sides; moisture is the enemy of a good sear.
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2
Open the can of coconut milk without shaking. Spoon out about 3 tablespoons of the thick 'cream' from the top and place it into a large wok or deep skillet over medium heat.
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3
Fry the coconut cream for 2 minutes until it begins to bubble and the oil starts to separate. Stir in the red curry paste, mashing it into the cream to release the aromatics. Cook for 3-4 minutes until fragrant and darkened slightly.
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4
Add the minced garlic, ginger, and lemongrass to the paste. Sauté for another 60 seconds until the kitchen smells incredible.
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5
Pour in the remaining coconut milk and the vegetable broth. Bring to a gentle simmer, whisking to ensure the curry paste is fully incorporated and the sauce is smooth.
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6
Stir in the fish sauce and palm sugar. Add the red bell pepper strips and simmer for 5 minutes until the peppers begin to soften.
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7
Add the baby bok choy to the curry. Cover and simmer for 3 minutes until the greens are wilted but the stems still have a slight crunch. Turn the heat to the lowest setting to keep warm.
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8
While the curry rests, heat a separate heavy-bottomed stainless steel or cast iron skillet over high heat with 2 tablespoons of grapeseed oil. Wait until the oil is shimmering and just starting to smoke.
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9
Season the dry scallops lightly with salt. Carefully place them in the hot skillet, ensuring they don't touch. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.
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10
Flip the scallops and sear the other side for just 60-90 seconds. The centers should remain slightly translucent and buttery. Remove from the pan immediately to a warm plate.
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11
Finish the curry sauce by stirring in the fresh lime juice and half of the Thai basil. Taste and adjust with more fish sauce (salt) or sugar (sweet) if needed.
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12
Ladle a generous amount of curry and vegetables into shallow bowls. Top each bowl with 3-4 seared scallops, placing them carefully so they stay above the sauce line to preserve their crust.
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13
Garnish with the remaining Thai basil, cilantro, and sliced red chilies. Serve immediately.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly and give them a soapy taste. If the curry is too spicy, add an extra tablespoon of palm sugar or a splash more coconut milk to mellow the heat. Don't crowd the pan when searing scallops; if you have a small pan, sear them in two batches to maintain the high temperature. To make this vegan-friendly for guests, substitute the fish sauce with soy sauce or a vegan 'no-fish' sauce and use tofu instead of scallops. Fresh lime juice at the very end is crucial—it cuts through the richness of the coconut milk and brightens the entire dish.
🍽️ Serving Suggestions
Serve alongside steaming Jasmine rice to soak up the fragrant curry sauce. A crisp, chilled Riesling or a Gewürztraminer pairs beautifully with the spicy and aromatic notes of the dish. For a low-carb option, serve over cauliflower rice or lightly sautéed zucchini noodles. A side of Thai cucumber salad (Ajat) provides a refreshing, vinegary contrast to the rich curry. Serve with a wedge of lime on the side for those who prefer an extra citrus punch.