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.
Coconut & Curry Scallops
Photo by Ellen Charlotte Marie
- 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
