This scallop curry is a delicate balance of spice, creaminess, and coastal freshness. Sweet, tender scallops are seared to golden perfection, then bathed in a rich, aromatic coconut-tomato sauce spiced with turmeric, coriander, cumin, and just a hint of Kashmiri chili. Finished with a squeeze of lime and a sprinkle of fresh cilantro, each bite is bright, comforting, and deeply satisfying — a curry that feels both indulgent and effortless.
Perfect for weeknight dinners or special occasions, this scallop curry recipe brings the elegance of seafood to a cozy, fragrant curry that’s ready in under 30 minutes.
Scallop Curry
Course: DinnerCuisine: Pakistani2
people30
minutes40
minutesIngredients
- Scallops
1 lb large sea scallops
salt, to taste
½ tsp black or white pepper
½ tsp paprika (optional)
1 tbsp neutral oil or ghee
- Curry Base
2 tbsp neutral oil
1 small onion, very finely diced or grated
1 tbsp ginger-garlic paste
1 small green chili, slit (optional)
½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
½–1 tsp kashmiri chili powder
¼ tsp garam masala
½ cup crushed tomatoes
1 cup full-fat coconut milk
salt, to taste
- Finishing
Juice of ½ lime or lemon
1–2 tbsp chopped cilantro
½ tsp crushed kasuri methi (optional)
Directions
- Prep and Sear Scallops
- Pat scallops completely dry. Season lightly with salt,
- pepper, and paprika.
- Heat oil or ghee in a pan over medium-high heat.
- Sear scallops for 1½–2 minutes per side until golden.
- Remove from pan and set aside.
- Make the Curry Base
- Lower heat to medium. Add oil if
- needed.
- Add onion and cook until soft and lightly golden, about 6–8
- minutes.
- Stir in ginger-garlic paste and green chili. Cook 1 minute.
- Add turmeric, coriander, cumin, chili powder, and garam
- masala.
- Cook spices for 30 seconds until fragrant.
- Add Tomato and Coconut
- Add crushed tomatoes and cook until thickened and slightly
- glossy, about 4–5 minutes.
- Stir in coconut milk and simmer gently for 5 minutes.
- Season with salt to taste.
- Finish
- Return scallops to the pan and spoon sauce over them.
- Simmer gently for 2–3 minutes to warm through.
- Finish with lime juice, cilantro, and kasuri methi if using.
Leave a Reply