Sometimes I want to cook something special and delicious, but don’t want to make a mess. Now that’s a dilemma! Luckily, I have just the solution. My Thai lemongrass scallops in coconut curry broth! They may sound intimidating, but I promise it couldn’t be easier to whip these up for a date or special occasion.
Don’t worry — special occasions don’t need to involve hours in the kitchen with tedious recipes. These scallops take 20 minutes, tops. The real kicker? One dish to clean! You’ll be setting yourself up for a incredible evening with this fuss-free, beautiful meal.
There’s something so sexy about scallops. They’re sweet, tender, and incredibly delicate. When perfectly seared, their presentation is absolutely show-stopping. That’s why I always turn to scallops when I’m looking to impress — they’re the perfect, light dinner.
There are so many flirtatious southeast Asian flavors working together in this dish — lemongrass, cilantro, scallion, coconut, curry, AND ginger. I can hardly believe how layered these flavors become in such a short amount of time. The most important part of this recipe is making sure you get a nice, deep golden sear on your scallops. Don’t be afraid of high heat. Heat your coconut oil ’til it’s screaming hot (almost smoking) before placing the scallops in the pan. It also helps to pat your scallops dry to ensure they get nice and caramelized.
Make these scallops for Friday date night! You (and whoever you make it for) will be happy you did. Pop open a bottle of sparkling wine and enjoy.
Lemongrass Scallops In A Coconut Curry Sauce
- 12 large scallops, patted dry
- Salt and Pepper
- 2 tablespoons coconut oil, divided
- 4 cloves garlic, finely chopped
- 4 scallions, thinly sliced (white and pale part only, green tops reserved)
- 3 tablespoons lemongrass, finely chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoon curry powder
- ½ (14.5 ounce) can lite coconut milk
- 5 ounces baby spinach
- 2 tablespoons chopped cilantro
- ½ cup cilantro leaves, for garnish
- Thinly sliced scallion greens, for garnish
- 1 lime, cut into wedges, for serving
- Cooked jasmine rice, brown rice, or rice noodles, for serving
Season scallops with salt and pepper on both sides. In a large skillet, heat 1 tablespoon coconut oil over high heat until melted and almost smoking. Add scallops to pan and sear on one side until golden brown, 2-3 minutes. Using tongs, turn scallops onto opposite side and sear another 1-2 minutes, until golden but only partially cooked through. Remove scallops from pan and set aside.
Heat another 1 tablespoon coconut oil in the same skillet over medium heat. Add garlic, scallions, lemongrass, ginger, and curry powder to pan. Cook until softened and fragrant, stirring often, about 1 minute.
Add coconut milk to skillet and cook ingredients together for about 1 minute. Add spinach to pan and cover until wilted, about 30 seconds. Nestle scallops into spinach mixture and cover for another minute to flavor and finish cooking the scallops. Transfer to serving platter and garnish with fresh cilantro and scallion greens. Serve with lime wedges and rice or noodles of your choice.