Pan-Seared Scallops with Phuket Coconut Curry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plump scallops seared to golden perfection in a rich, aromatic coconut curry sauce infused with local Thai herbs and chili. This asian-inspired seafood ready in about 35 minutes blends large (about 16 oz / 450g) sea scallops, (60ml) coconut milk, red curry paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat scallops completely dry with paper towels and season both sides with a pinch of salt and 1/4 tsp black pepper.
  2. Step 2: Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add scallops in a single layer and sear undisturbed for 2 minutes until golden brown before flipping.
  3. Step 3: Flip scallops and cook for another 1 minute until just opaque in the center; remove immediately and set aside.
  4. Step 4: Reduce heat to medium, add red curry paste to the skillet, and stir for 30 seconds until fragrant and oil begins to separate.
  5. Step 5: Stir in coconut milk, fish sauce, and sugar, then bring to a gentle simmer for 2 minutes until slightly thickened and the oil starts to rise to the surface.
  6. Step 6: Return scallops to the skillet, spooning sauce over them, and cook for 1 minute more to warm through. Stir in 1 tbsp Thai basil and chili flakes.
  7. Step 7: Plate scallops with sauce, garnishing with remaining Thai basil leaves and a sprinkle of toasted coconut flakes.

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Frequently asked questions

How long does Pan-Seared Scallops with Phuket Coconut Curry Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Scallops with Phuket Coconut Curry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Scallops with Phuket Coconut Curry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Scallops with Phuket Coconut Curry Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Scallops with Phuket Coconut Curry Sauce?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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