Dinner

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.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Servings
4
Duration
15 min

Ingredients

  • 1 tbsp 
coconut oil
  • 1½ tbsp peeled and minced ginger
  • 1 clove garlic, minced
  • 1 tbsp curry powder (TRY: Simply Organic Curry Powder)
  • 1 tsp ground turmeric (TRY: Simply Organic Ground Turmeric)
  • ½ tsp ground cinnamon (TRY: Simply Organic 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