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–+ servings
with Garlic, Lemon & Chilli

Garlic, Lemon & Chilli Scallops That Wow in Minutes

A quick and flavorful garlic, lemon, and chilli scallops recipe that transports you to a sun-kissed beach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 scallops
Course: Dinner
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 1 pound Large Scallops Shrimp can be used as a fantastic substitute.
For the Sauce
  • 2 tablespoons Olive Oil Try coconut oil for an extra tropical twist.
  • 1 Onion Red onion or shallots can be swapped in if preferred.
  • 3 cloves Garlic Garlic powder is a handy alternative if out of fresh garlic.
  • 1 tablespoon Ginger Ground ginger can substitute, but texture will differ.
  • 1 Red Bell Pepper Any bell pepper variety or even snap peas can work.
  • 1 tablespoon Red Curry Paste Yellow curry paste offers a milder option.
  • 1 teaspoon Ground Turmeric Curry powder could be a suitable alternative.
  • 1 teaspoon Ground Cumin Coriander powder can also be used if needed.
  • 1 can (14 ounces) Coconut Milk Almond milk is a lighter substitute, but will lack creaminess.
  • 1 cup Beef Broth Use vegetable broth for a vegetarian option.
  • 1 tablespoon Fish Sauce Soy sauce works as a vegetarian alternative.
  • 1 teaspoon Brown Sugar Honey or maple syrup can be used in its place.
For the Freshness
  • 1 cup Fresh Spinach Kale could be an alternative.
  • 1 tablespoon Fresh Lime Juice Lemon juice could also work as a substitute.
  • Fresh Cilantro Parsley can provide a non-cilantro option.
For Serving
  • Cooked Jasmine Rice Quinoa or cauliflower rice for a different texture.

Equipment

  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • knife

Method
 

Step-by-Step Instructions
  1. Start by patting the large scallops dry with paper towels to ensure a perfect sear. Season them generously with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the scallops for 2-3 minutes per side until golden brown.
  2. In the same skillet, reduce the heat to medium and, if necessary, add more olive oil. Sauté the finely chopped onion until translucent, about 3-4 minutes. Stir in minced garlic, grated ginger, and sliced red bell pepper, cooking for another 2-3 minutes until fragrant.
  3. Sprinkle in the red curry paste, ground turmeric, and ground cumin. Sauté for 1-2 minutes, stirring continuously until well-combined.
  4. Pour in coconut milk and beef broth, stirring gently. Add fish sauce and brown sugar. Increase heat to bring to a simmer, letting flavors meld for about 5 minutes.
  5. Stir in fresh spinach, cooking for about 2 minutes until wilted. Gently return seared scallops to the skillet, cooking for an additional 2-3 minutes.
  6. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning as needed.
  7. Serve over jasmine rice, garnished with fresh cilantro.

Nutrition

Serving: 1dishCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

These Spicy Coconut Curry Scallops are bursting with flavors and perfect for quick special dinners.

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