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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15 min


  • 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 
  • ½ lemon, juiced
  • 1/4 cup 
fresh basil, thinly sliced


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