Gluten Free Coconut Curry Scallops
Plump, golden-seared sea scallops nestled in a silky red curry sauce — this dish feels like something you'd order at a high-end restaurant, but it comes together in a single skillet for four people. The sauce builds its depth from real aromatics: grated ginger, minced garlic, and red curry paste bloomed in coconut oil before full-fat coconut milk turns everything rich and velvety. A splash of fish sauce and a touch of coconut sugar balance the heat, while fresh lime juice at the end brightens the whole bowl. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required — just straightforward cooking with clean, whole components. The technique matters too: patting the scallops completely dry before searing is what gives you that deep, caramelized crust instead of a sad steam. Spooned over jasmine rice with a handful of cilantro and a squeeze of lime, this is weeknight cooking that genuinely impresses.
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Learn more →Ingredients
4 servings
- 1 ½ lb large sea scallops (about 12–16 count), side muscle removed
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil, divided
For the curry sauce
- 1 small yellow onion, finely diced
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp coconut sugar
- 2 tbsp fresh lime juice
For serving
- 2 cups cooked jasmine rice, for serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels, then season both flat sides with the salt and black pepper. Dry scallops are essential for a proper sear — any surface moisture will cause steaming instead of browning.
- 2
Heat 1 tbsp of the coconut oil in a 12-inch skillet over high heat until the oil shimmers and just begins to smoke. Add the scallops in a single layer, flat-side down, without crowding. Sear undisturbed for 2 minutes, until a deep golden-brown crust forms on the underside and the scallop releases easily from the pan. Flip and sear for 1–2 minutes more, until the second side is golden and the scallops reach an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.
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