Seared Scallops with Quick Thai Curry

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!

Seared Scallops with Quick Thai Curry

Course: Entree

Cuisine: Seafood

Keyword: seared scallops, Thai Curry, tomato curry

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 185kcal

Author: Colleen Kennedy

Seared Scallops are delicious on their own however when paired with a quick Thai Tomato Curry Sauce, they are elevated to a restaurant quality dish. Make this recipe in 20 minutes or less!

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Ingredients

8 oz Good Quality tomato sauce (I prefer spicy, mild works as well) or a good quality tomato sauce
¾ cup coconut milk
2 heaping TBS Thai Red Curry Paste
avocado or olive oil
16 scallops
Salt and black pepper to taste
Optional A sprinkle of Cayenne pepper for more heat
pat of butter

Instructions

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 or avocado 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 2 minutes (without moving), season face side up while they cook. Flip and cook for an additional 90 seconds (depends on size, more or less). Last few seconds add a bit of butter, baste.
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.

Notes

You can totally just pat dry, season with salt and pepper and pan sear scallops without the sauce as well. Always delicious!

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