Pregnancy Friendly Gluten Free Coconut Curry Scallops
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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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