Scallops in Green Curry Sauce: Vibrant Thai Flavors in a Simple Seafood Dish
A silky coconut blend melds spicy chiles and herbs for an elegant seafood dish.
Scallops in Green Curry Sauce: An Intersection of Thai Flavors and Elegant Seafood
Scallops in green curry sauce create a stunning fusion of sweet, briny shellfish and the herbal, spicy notes of Thai green curry. This dish is rooted in the balance and complexity of Southeast Asian cuisine, featuring seared scallops, a lush coconut-based curry, and wilted spinach, all brought together with fresh lime zest and crunchy peanuts. Whether you’re a fan of Thai food or looking to elevate your seafood repertoire, this recipe provides an approachable yet impressive way to enjoy scallops at home.
A Guide to Ingredients
The success of this dish starts with quality ingredients. Here’s a breakdown of the essential components:
- Scallops: Opt for fresh, large diver sea scallops. Their naturally sweet, delicate flavor shines in this preparation.
- Green Curry Paste: Choose a reputable store-bought paste or make your own for maximum freshness and depth. Key elements include lemongrass, galangal, green Thai chiles, garlic, shallots, and shrimp paste.
- Coconut milk: Full-fat coconut milk gives the sauce its luxurious, creamy texture—be sure to shake the can before use.
- Vegetables: Baby spinach adds earthiness, while carrots and onions offer sweetness and texture contrast.
- Seasonings: Fish sauce contributes essential salty umami, lime juice and zest add acidity and brightness, and sugar balances the heat and herbaceousness.
- Peanut garnish: Chopped roasted peanuts provide crunch—a finishing touch that complements Thai curry’s complexity.
Green Curry Paste: Homemade vs. Store-Bought
The foundation of authentic Thai green curry is a vibrant, aromatic paste. Store-bought curry paste offers convenience and consistency; homemade paste brings freshness and more control over heat and flavor. A classic paste combines:
- Coriander seeds
- Cumin seeds
- Black peppercorns
- Lemongrass
- Cilantro leaves and stems
- Shallots
- Garlic
- Green Thai chiles
- Galangal
- Makrut lime zest
- Thai shrimp paste
For the busy home cook, using a high-quality store-bought brand is perfectly acceptable. If time allows, making the paste from scratch results in a deeply fragrant, customizable base for your curry.
Step-by-Step Recipe
Bring the flavors of Thailand to your table with this stepwise approach:
Ingredients
| Component | Ingredients |
|---|---|
| Scallops | 2 pounds large diver sea scallops, thawed and patted dry |
| Vegetables | 1 pound baby spinach, 2 carrots (julienned), 1 small onion (thinly sliced) |
| Curry Sauce | 3/4 cup coconut milk, 1/3 cup green curry paste, 1.5 tsp sugar, 1 tbsp fish sauce, 2 tbsp lime juice, lime zest |
| Oil | 3 tbsp peanut oil, 6 tbsp vegetable oil |
| Garnish | 2 tbsp unsalted roasted peanuts, chopped; extra lime zest |
Preparation Steps
- Wilt the spinach: In a large skillet, heat peanut oil until shimmering. Add spinach in batches, tossing until wilted. Drain and set aside.
- Create the curry base: Add more peanut oil, then stir-fry carrots and onions until just softened. Pour in coconut milk, green curry paste, and sugar; simmer until carrots are tender. Remove from heat, then add lime juice, fish sauce, and white pepper.
- Sear the scallops: In a separate skillet, heat vegetable oil until very hot. Season scallops lightly with salt. Sear on high heat until both sides are deeply browned but centers remain slightly translucent—about 2 minutes per side.
- Assemble: Arrange spinach as a bed on each plate. Top with curry sauce and seared scallops. Finish with a sprinkle of chopped peanuts and lime zest.
Tips for Perfect Scallops
- Dry thoroughly: Pat scallops dry with paper towels to ensure a proper sear.
- High heat: Searing quickly over high heat creates a golden crust while keeping the interior tender.
- Do not overcrowd the pan: Sear scallops in batches to avoid steaming rather than browning.
- Watch closely: Overcooked scallops turn rubbery. Cook only until opaque and just firm.
Balancing Flavors
Thai cuisine is celebrated for its balance—sweet, spicy, salty, sour, and bitter. In this dish, each element fulfills a distinct function:
- Sweetness: From coconut milk and sugar, tempers heat and brings roundness.
- Spicy: Green curry paste introduces vibrant heat.
- Salty: Fish sauce delivers deep, savory notes.
- Sour: Lime juice and zest provide brightness and lift.
- Bitter/Herbal: Spinach and fresh herbs contribute bitterness and grassy complexity.
What others are reading
A successful green curry sauce is aromatic, layered, and slightly sweet, with gradual heat and a lingering vegetal freshness.
Serving Suggestions & Pairings
This dish is versatile enough for both an elegant dinner party and a weeknight treat. Consider serving with:
- Jasmine rice: Fluffy and subtly aromatic, it soaks up the coconut curry beautifully.
- Mango salsa: Adds a sweet-tart contrast and fresh texture. Combine diced mango, cilantro, red onion, lime juice, and zest for the topping.
- Thai basil or cilantro: Sprinkle just before serving for a burst of herbal flavor.
Variations and Substitutions
You can adapt this recipe to use other seafood, or modify the sauce ingredients according to preference and availability:
- Seafood options: Substitute mussels, shrimp, or firm white fish for scallops.
- Vegetarian option: Replace seafood with tofu or roasted veggies. Use vegetarian fish sauce substitute for depth.
- Additional vegetables: Try bell peppers, snap peas, or baby corn for added crunch and color.
- Nut-free: Omit peanuts and garnish with crispy shallots instead.
Making Green Curry Paste from Scratch
If you’d like to make your own green curry paste, blend the following ingredients to a smooth texture:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 7 black peppercorns
- 3 stalks fresh lemongrass (chopped)
- 1/3 cup cilantro (leaves & stems)
- 1 medium shallot
- 6 garlic cloves
- 4 green Thai chiles
- 1 1/2-inch piece galangal
- 2 tsp grated lime zest
- 1 tsp Thai shrimp paste
- Pinch of salt
Process dry spices in a spice grinder first, then pound all ingredients together using a mortar and pestle, or process in a food processor until smooth.
Nutrition and Health Benefits
Scallops are low in fat and high in protein, offering essential minerals like magnesium and potassium. Coconut milk provides healthy fats (medium-chain triglycerides) and lends satiety, while spinach delivers iron, vitamin K, and antioxidants. The dish is naturally gluten-free and can be made dairy-free for most diets.
- Rich in protein
- Gluten-free
- Omega-3 fatty acids from seafood
- Antioxidants from vegetables and fresh herbs
Frequently Asked Questions (FAQ)
Can I use frozen scallops?
Yes—if using frozen, thaw thoroughly and pat very dry to achieve a proper sear.
How do I prevent rubbery scallops?
Cook scallops only until they turn opaque and are just firm; overcooking leads to a tough texture.
What if I don’t have green curry paste?
You can substitute red curry paste, though the flavor profile will differ. Homemade pastes generally yield a fresher, more nuanced sauce.
Can I prepare the curry sauce in advance?
Yes, the curry sauce can be made a day ahead and kept refrigerated. Sear the scallops and finish the dish just before serving for best texture.
Is this recipe spicy?
Green curry paste typically contains Thai chiles and brings medium heat. Adjust by using less paste or adding coconut milk if desired.
Conclusion: Thai-Inspired Comfort Meets Gourmet Seafood
Scallops in green curry sauce showcase the harmony and vibrancy of Thai cooking, with fresh seafood seamlessly brought together in a coconut, lime, and herbal sauce. Eye-catching and deeply flavorful, this recipe delivers restaurant-quality results while remaining accessible to home cooks. With flexible variations and a balance of rich, spicy, and herbaceous notes, it’s an excellent centerpiece for a memorable meal or a weeknight celebration.
References
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