Seared scallops in Coconut Green Curry

Green Curry Scallops with Corn topped with cilantro herb salad and fried crispy shallots.

With sweet seared scallops in a green curry sauce with corn, this is a great transition recipe made in late summer into early fall. I top the dish off with an herb salad and crispy fried shallots.

Course Main Course

Cuisine Asian, Thai

Prep Time 15

Cook Time 30

Servings

Calories 414kcal

Author Kylie Mazon-Chambers

Ingredients

For the homemade green curry paste:

2 medium shallots, chopped
3 medium jalapeños, stems and seeds removed
3 Thai birdseye chilies
2 stalks lemongrass, bottom half
1 ” knob fresh ginger, peeled & sliced
1 teaspoon lime zest
1 tablespoon lime juice
5 cloves garlic, smashed
5 stalks green onions, chopped
½ cup cilantro and stems
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

For the scallops and green curry sauce:

3 tablespoons vegetable oil, divided
2 cloves garlic, minced
2 teaspoons grated ginger
1 ear of corn. kernels cut off the cob (or 1 cup frozen corn)
⅓ cup homemade green curry paste, (recipe above)
1 (13-ounce) can coconut milk (shake vigorously before opening)
2 teaspoons fish sauce
1 pound dry-packed large bay scallops
Kosher salt as needed
Freshly ground black pepper as needed
2 tablespoons unsalted butter

For the crispy shallots:

Vegetable oil as needed, for frying
3 medium shallots thinly sliced

For the herb salad:

½ cup cilantro leaves
¼ cup basil, roughly chopped
2 medium green onions, julienned
1 teaspoon rice vinegar

US Customary - Metric

Instructions

For the homemade green curry paste:

Add all ingredients to the bowl of a food processor and blend until a finely ground paste forms, scraping down the sides as needed, about 2 minutes.
Use immediately or store leftovers in an airtight container refrigerated for up to 4 days or frozen for up to 3 months.

For the scallops and green curry sauce:

Heat a large skillet over medium heat. Add 2 tablespoons (28g) of the oil and heat through. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
Add the corn and cook until tender, about 4 minutes. Stir in the green curry paste, cooking until fragrant, about an additional 30 seconds to 1 minute.
Add the coconut milk, lower the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Stir in the fish sauce and set aside.
Remove the small side muscle from the scallops and pat dry with a paper towel. Heat a large nonstick skillet over medium heat, add the remaining oil and heat through. Season the scallops on both sides with salt and pepper, then add the scallops to the pan.
Sear until the bottoms of the scallops are golden brown, about 3 minutes. Flip and add the butter to the pan and cook for an additional 2 minutes. Remove the scallops from the pan and set aside.

For the crispy shallots:

Add enough oil to a cast iron skillet or Dutch oven ½” (1.3cm) of the way up with the oil. Heat the oil over medium heat to 350ºF (180ºC). Add shallots, and fry in batches, if necessary, stirring frequently until deep golden brown and crispy, 8 to 10 minutes, reducing heat if they brown too quickly.
Remove shallots using tongs, and let drain on a paper towel-lined plate for 5 minutes.

For the salad and assembly:

Toss the cilantro, basil and green onions in the rice vinegar.
Divide the green curry broth among bowls and top with the scallops followed by the crispy shallots and herb salad. Serve.

Notes

Store-bought green curry paste can be used instead, but I love the fresh flavors of making your own.

The scallops can be swapped for another shellfish like shrimp or even chicken.

Nutrition