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3 Ingredient Tomato Curry Sauce. You will NOT believer how delicious and full of flavor this is in just 10 minutes! Use it on rice, chicken, veggies, scallops or shrimp!
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4.8 from 5 votes

3 Ingredient Quick Tomato Curry Sauce with Scallops

Seared Scallops are delicious on their own however when paired with a quick Thai Curry Sauce, they are elevated to a restaurant quality dish. Make in 20 minutes or less!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: Seafood
Author: Colleen Kennedy


  • 8 oz Jar Goods Classic or Spicy Sauce or a good quality tomato sauce
  • 3/4 cup coconut milk
  • 2 heaping TBS Thai Red Curry Paste
  • 16 scallops
  • Salt and black pepper to taste
  • Optional A sprinkle of Cayenne pepper for more heat


  • In a saucepan, combine sauce, coconut milk and paste. Whisk until fully combined and heat until bubbly. Season, taste and adjust to your preference.
  • The sauce can be made a day or two ahead. The flavor intensifies as it sits.
  • To make scallops,
  • Heat a non-stick pan until it's almost smoking hot add 1 TBS grapeseed oil (higher smoke point, it's what I use) or olive oil.
  • While pan is heating, pat scallops dry and season one side with salt & pepper.
  • Add scallops one at a time to the pan and allow them to cook about 90 seconds to 2 minutes (depends on size).
  • Quickly season the side facing up and flip once.
  • You are looking for a nice golden brown crust like you see in my photos.
  • Gently Remove scallops from the pan to halt the cooking process, blot on a paper towel (if you choose)and plate.
  • Yields enough sauce for 4 people.