Coconut & Curry Scallops Recipe - Clean Eating Magazine

Coconut & Curry Scallops

Have dinner on the table in 15 minutes, thanks to this speedy curry featuring sweet, quick-cooking scallops and fresh green beans.
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Coconut & Curry Scallops

Coconut & Curry Scallops

  • Duration
  • 4Servings

Ingredients

  • 1 tbsp 
coconut oil
  • 1½ tbsp peeled and minced ginger
  • 1 clove garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 lb 
bay scallops, defrosted overnight in fridge if frozen, rinsed and patted dry (TIP: Rinsing the scallops helps remove some of the sodium.)
  • 1 cup trimmed green beans
  • 1 cup 
cubed orange or red bell pepper
  • ¾ cup full-fat coconut milk
  • ½ cup plain whole-milk yogurt
  • ½ cup 
quartered button 
mushrooms
  • ½ lemon, juiced
  • 1/4 cup 
fresh basil, thinly sliced

Preparation

1. In a large skillet on medium-high, 
heat oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 
30 seconds to 1 minute. Add scallops, 
green beans and bell pepper and sauté 
for 2 to 3 minutes, stirring occasionally. 

2. Stir in coconut milk, yogurt and mushrooms. Reduce to medium heat and simmer for 4 minutes. Turn off heat and stir in lemon juice. Garnish with basil.

TIP: If following our Meal Plan, refrigerate leftovers and reheat when called for. Serve 
with quinoa or cauliflower rice as directed 
in the plan.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 278
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 51 mg
  • Fat Content: 14 g
  • Fiber Content: 3 g
  • Protein Content: 27 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 545 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g