{"id":215,"date":"2026-01-29T09:39:29","date_gmt":"2026-01-29T09:39:29","guid":{"rendered":"https:\/\/keeillena.com\/?p=215"},"modified":"2026-01-29T20:12:26","modified_gmt":"2026-01-29T20:12:26","slug":"scallop-curry","status":"publish","type":"post","link":"https:\/\/keeillena.com\/index.php\/2026\/01\/29\/scallop-curry\/","title":{"rendered":"Scallop Curry"},"content":{"rendered":"\n

This scallop curry<\/strong> 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 \u2014 a curry that feels both indulgent and effortless.<\/p>\n\n\n\n

Perfect for weeknight dinners or special occasions, this scallop curry recipe brings the elegance of seafood to a cozy, fragrant curry that\u2019s ready in under 30 minutes.<\/p>\n\n\n

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Scallop Curry<\/h2>Recipe by Kiarra<\/span>Course: Dinner<\/mark><\/span>Cuisine: Pakistani<\/mark><\/span><\/div>
<\/span>Feeds<\/span>

2<\/p>people<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Scallops<\/strong><\/li>
  • <\/span>

    1 lb large sea scallops<\/span><\/p><\/li>

  • <\/span>

    salt, to taste<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp black or white pepper<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp paprika (optional)<\/span><\/p><\/li>

  • <\/span>

    1 tbsp neutral oil or ghee<\/span><\/p><\/li>

  • Curry Base<\/strong><\/li>
  • <\/span>

    2 tbsp neutral oil<\/span><\/p><\/li>

  • <\/span>

    1 small onion, very finely diced or grated<\/span><\/p><\/li>

  • <\/span>

    1 tbsp ginger-garlic paste<\/span><\/p><\/li>

  • <\/span>

    1 small green chili, slit (optional)<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp turmeric<\/span><\/p><\/li>

  • <\/span>

    1 tsp coriander powder<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp cumin powder<\/span><\/p><\/li>

  • <\/span>

    \u00bd\u20131 tsp kashmiri chili powder<\/span><\/p><\/li>

  • <\/span>

    \u00bc tsp garam masala<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup crushed tomatoes<\/span><\/p><\/li>

  • <\/span>

    1 cup full-fat coconut milk<\/span><\/p><\/li>

  • <\/span>

    salt, to taste<\/span><\/p><\/li>

  • Finishing<\/strong><\/li>
  • <\/span>

    Juice of \u00bd lime or lemon<\/span><\/p><\/li>

  • <\/span>

    1\u20132 tbsp chopped cilantro<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp crushed kasuri methi (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prep and Sear Scallops<\/strong><\/li>
    • Pat scallops completely dry. Season lightly with salt,<\/li>
    • pepper, and paprika.<\/li>
    • Heat oil or ghee in a pan over medium-high heat.<\/li>
    • Sear scallops for 1\u00bd\u20132 minutes per side until golden.<\/li>
    • Remove from pan and set aside.<\/li>
    • Make the Curry Base<\/strong><\/li>
    • Lower heat to medium. Add oil if<\/li>
    • needed.<\/li>
    • Add onion and cook until soft and lightly golden, about 6\u20138<\/li>
    • minutes.<\/li>
    • Stir in ginger-garlic paste and green chili. Cook 1 minute.<\/li>
    • Add turmeric, coriander, cumin, chili powder, and garam<\/li>
    • masala.<\/li>
    • Cook spices for 30 seconds until fragrant.<\/li>
    • Add Tomato and Coconut<\/strong><\/li>
    • Add crushed tomatoes and cook until thickened and slightly<\/li>
    • glossy, about 4\u20135 minutes.<\/li>
    • Stir in coconut milk and simmer gently for 5 minutes.<\/li>
    • Season with salt to taste.<\/li>
    • Finish<\/strong><\/li>
    • Return scallops to the pan and spoon sauce over them.<\/li>
    • Simmer gently for 2\u20133 minutes to warm through.<\/li>
    • Finish with lime juice, cilantro, and kasuri methi if using.<\/li><\/ul><\/div>

      Recipe Video<\/h3>