Scallops in coconut curry

    20 min

    This curry is creamy, delicious and quick and easy to make. Scallops are simmered in a coconut curry with lime zest and vanilla. Serve with freshly cooked basmati rice.

    3 people made this

    Serves: 4 

    • 1 onion, finely chopped
    • 1 tablespoon olive oil
    • 1 vanilla bean, seeds only
    • 1/2 lime, zest grated
    • 2 tablespoons chopped coriander
    • 2 teaspoons curry powder
    • 300ml coconut milk
    • 500g small scallops
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a bowl, mix together vanilla seeds, coconut milk and lime zest. Set aside.
    2. Heat oil in a large frying pan over medium heat. Saute onions for 5 minutes.
    3. Stir in curry powder, cook for 1 minute. Pour in coconut milk and cook for 1 minute, stirring constantly.
    4. Add scallops and cook for 1 minute, then add coriander. Serve.

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    Reviews in English (2)


    This recipe has the advantage of being quick to prepare and having a delicate (if a bit bland) flavor which does not drown out the scallops. Nonetheless, I bet that this would be better with more southeast Asian curry spices or some homemade red or green curry paste.  -  28 Nov 2010


    Altered ingredient amounts. Made this as written, but added a couple hundred g fresh shrimp plus a few pieces of lemongrass and a kaffir lime leaf to give it a little more of an authentic flavor. Eaten with Basmati rice and a good salad, it made three good-sized servings.  -  28 Nov 2010