Thai Coconut Scallops Recipe

Name: Thai Coconut Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp peanut oil; 24 None scallops (about 1 1/3 lbs); 1 None shallot, finely chopped; 1 piece (3/4 inch) fresh ginger, grated; 2 cloves garlic, crushed; 2 tbsp red curry paste; 1 can (14 oz) coconut milk; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp grated palm sugar or brown sugar; 1 None fresh kaffir lime leaf, torn; None None FOR THE HERB SALAD; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed Thai basil leaves; 1/2 cup shaved fresh coconut; 2 None fresh long red chili peppers, thinly sliced; 1 None green onion, thinly sliced

Servings: persons

2 tbsp peanut oil
24 None scallops (about 1 1/3 lbs)
1 None shallot, finely chopped
1 piece (3/4 inch) fresh ginger, grated
2 cloves garlic, crushed
2 tbsp red curry paste
1 can (14 oz) coconut milk
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp grated palm sugar or brown sugar
1 None fresh kaffir lime leaf, torn
None None FOR THE HERB SALAD
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed Thai basil leaves
1/2 cup shaved fresh coconut
2 None fresh long red chili peppers, thinly sliced
1 None green onion, thinly sliced

1
For the herb salad, combine all ingredients in a large bowl.
2
Heat half the oil in a large skillet on high heat. Cook the scallops, in batches, until browned. Remove from the pan.
3
Heat the remaining oil in the same pan on medium-high heat. Cook the shallot, ginger and garlic, stirring, until the shallot softens. Add the curry paste and cook, stirring, until fragrant. Add the coconut milk, fish sauce, lime juice, sugar and lime leaf. Bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the sauce thickens slightly. Add the scallops and reheat gently.
4
Divide the scallops among 4 serving plates and pour the sauce around the scallops. Serve with the herb salad.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tbsp peanut oil, 24 None scallops (about 1 1/3 lbs), 1 None shallot, finely chopped, 1 piece (3/4 inch) fresh ginger, grated, and more.

Yes, Thai Coconut Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions