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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This creamy, aromatic curry is the comfort dish of seafood lovers’ dreams. Our Coconut Curry Scallops recipe isn’t just addicting to eat, it’s addicting to make. Coming together in only 15 minutes, you’ll impress yourself with how supremely delicious this dish turns out every time.
The scallops in this recipe boast impressive quantities of essential minerals that we often don’t get enough of. Just 3 oz of scallops contains roughly 18% of the recommended daily intake of zinc. This essential mineral is required for numerous important functions, including gene expression, enzymatic reactions, immune function, protein and DNA syntheses, wound healing and growth and development. The same amount of scallops also contains approximately 33% of the recommended daily intake of selenium. This mineral works as a potent antioxidant. preventing cell damage caused by free radicals.
Like with any authentic curry, we begin by lightly sautéing a bouquet of spices: Ginger, garlic, curry, turmeric and cinnamon. Then, we introduce the meat of the dish — or rather, the scallops and veggies. Lastly, we stir in the creamy elements, plus mushrooms and lemon juice. Garnish with basil and enjoy. Yes, these curry scallops really are that simple.
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