15 Coconut Curry Grilled Scallops With Mango Salsa

Coconut curry grilled scallops create a delicious blend of flavors, enhanced by a vibrant mango salsa. The scallops are marinated in a coconut milk mixture with red curry, fish sauce, and lime, imparting rich taste and tender texture. Grilled to perfection, they become a delightful centerpiece when served with invigorating mango salsa, made with diced mango, pineapple, and cilantro. This dish not only satisfies seafood lovers but also offers various serving suggestions and variations for a culinary adventure ahead.

Ingredients for Coconut Curry Grilled Scallops

Coconut Curry Grilled Scallops is a delectable seafood dish that combines the sweetness of scallops with the rich flavors of coconut milk and aromatic curry spices. This dish is perfect for seafood enthusiasts or anyone looking to impress at a dinner gathering. With a preparation time of just 15 minutes and a cooking time of 10 minutes, you can enjoy a delicious and exotic meal that’s quick and easy to prepare.

Ingredients:

• 1 pound large sea scallops
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. In a medium bowl, whisk together the coconut milk, red curry paste, lime juice, fish sauce, garlic, ginger, brown sugar, salt, and pepper until well combined.
2. Add the scallops to the marinade, ensuring they are fully coated. Cover and let them marinate in the refrigerator for at least 30 minutes to enhance the flavors.
3. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
4. Remove the scallops from the marinade and discard the leftover marinade.
5. Place the scallops on the grill and cook for about 3-4 minutes per side, or until they are opaque and have nice grill marks.
6. Remove the scallops from the grill and garnish with fresh cilantro and lime wedges. Serve immediately.

Variations & Tips:

• For a spicier kick, add a diced chili pepper or a dash of cayenne pepper to the marinade.
• Substitute shrimp or fish fillets for the scallops if desired.
• Serve the scallops over a bed of jasmine rice or with a side of grilled vegetables for a complete meal.
• To make it a full-fledged curry, you can simmer some vegetables in coconut milk alongside the cooked scallops before serving.
• Make sure not to overcook the scallops, as they can become rubbery. They should be just opaque in the center when done.

Preparing the Coconut Curry Marinade

Coconut Curry Grilled Scallops is a delightful seafood dish that beautifully merges the sweetness of scallops with the rich flavors of coconut curry. This recipe is ideal for seafood lovers, making it perfect for a summer barbecue or an elegant dinner party. The preparation time for this dish is approximately 15 minutes, with an additional marinating time of 30 minutes to allow the scallops to absorb the flavors.

Ingredients:

• 1 pound sea scallops, cleaned
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt and pepper, to taste
• Skewers (if using wooden skewers, soak in water for 30 minutes)

Cooking Steps:

1. In a medium bowl, combine coconut milk, red curry paste, lime juice, fish sauce, brown sugar, minced garlic, and grated ginger. Whisk until the mixture is smooth and well blended.
2. Add the cleaned scallops to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat your grill to medium-high heat. If using skewers, thread the marinated scallops onto them, making sure to leave a little space between each scallop for even cooking.
4. Remove the scallops from the marinade and season them with salt and pepper to taste.
5. Grill the scallops for about 2-3 minutes on each side or until they are opaque and have nice grill marks. They cook quickly, so keep an eye on them.
6. Once cooked, remove the scallops from the grill and let them rest for a minute. Garnish with fresh cilantro and serve with lime wedges on the side.

Variations and Tips:

• For extra flavor, consider adding a teaspoon of chili flakes to the marinade for a spicy kick.
• You can substitute the scallops with shrimp or firm fish such as mahi-mahi or halibut, adjusting cooking times as necessary.
• Serve the grilled scallops over jasmine rice or quinoa to soak up the delicious curry flavors.
• If you like a bit of smokiness, grill the scallops on a charcoal grill instead of a gas grill.

Selecting the Perfect Scallops

Coconut Curry Grilled Scallops is a delightful dish that combines the sweetness of scallops with a fragrant coconut curry sauce, making it an ideal meal for seafood lovers and those looking to impress guests at a dinner party.

With a preparation time of approximately 30 minutes, this vibrant and aromatic dish strikes a perfect balance between elegance and ease, making it suitable for any occasion.

Ingredients:

• 1 pound large sea scallops, cleaned and patted dry
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup coconut milk
• 1 tablespoon red curry paste
• 1 teaspoon ginger, grated
• 1 garlic clove, minced
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Preheat the grill to medium-high heat.
2. In a small saucepan, combine coconut milk, red curry paste, ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring occasionally, and allow the sauce to thicken slightly (about 5-7 minutes). Remove from heat and stir in lime juice.
3. While the sauce is simmering, season the scallops with olive oil, salt, and pepper on both sides.
4. Once the grill is hot, arrange the scallops on the grill grates. Grill for about 2 to 3 minutes on each side until the scallops are opaque and have nice grill marks.
5. Serve the grilled scallops drizzled with the coconut curry sauce, and garnish with fresh cilantro. Add lime wedges on the side for an extra citrusy kick.

Variations and Tips:

• For a spicier kick, add more red curry paste to the sauce or toss in some chopped fresh chili peppers.
• You can substitute scallops with shrimp or other firm fish fillets, ensuring the cooking time is adjusted based on the seafood used.
• Cooking the scallops in a grill basket can help prevent them from falling through the grates.
• If using frozen scallops, make sure to thaw them properly and pat them dry before cooking to achieve a nice sear.
• Pair with steamed jasmine rice or a fresh salad for a complete meal.

Marinating the Scallops

Coconut Curry Grilled Scallops is a delightful and exotic seafood dish that perfectly combines the sweetness of scallops with the richness of coconut and the warmth of curry spices. This dish is ideal for seafood lovers, especially those who enjoy a tropical twist in their meals.

It’s perfect for a dinner party or a cozy family dinner and can be whipped up in about 30 minutes, making it both quick and flavorful.

Ingredients:

• 1 pound large sea scallops
• 1/2 cup coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving
• Skewers (if grilling)

Cooking Steps:

1. Prepare the Marinade: In a medium bowl, mix coconut milk, red curry paste, lime juice, minced garlic, soy sauce, honey, and grated ginger until well combined.
2. Marinate the Scallops: Rinse the scallops under cold water and pat them dry with a paper towel. Season with salt and pepper, then add them to the marinade, ensuring they are fully coated. Cover and refrigerate for 15-20 minutes.
3. Preheat the Grill: While the scallops are marinating, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Skewer the Scallops: Once marinated, thread the scallops onto skewers (if using) for easier grilling. This step is optional, as scallops can also be grilled directly on the grill grates.
5. Grill the Scallops: Place the scallops on the grill and cook for about 2-3 minutes per side, or until they are opaque and cooked through. Be sure not to overcook them to maintain their tenderness.
6. Serve: Remove from the grill and garnish with fresh cilantro and lime wedges. Serve immediately for best flavor.

Variations & Tips:

• Spicy Kick: For a bit of heat, add some sliced red chili or crushed red pepper flakes to the marinade.
• Coconut Rice: Serve the scallops over coconut rice to complement the flavors.
• Vegetable Pairing: Grilled vegetables such as bell peppers, zucchini, or asparagus make a great side dish.
• Safety Tip: If using wooden skewers, always soak them before grilling to prevent burning. Alternatively, you can use metal skewers.
• Leftover Marinade: Reserve some marinade before adding scallops for drizzling over the finished dish for extra flavor.

Enjoy your Coconut Curry Grilled Scallops as a delicious main course that transports your taste buds to a tropical paradise!

Making the Mango Salsa

Mango salsa is a vibrant and fresh accompaniment that perfectly complements the rich and creamy flavors of Coconut Curry Grilled Scallops. This invigorating dish is ideal for seafood enthusiasts, summer gatherings, or casual barbecue parties, offering a delightful contrast to the savory scallops.

With a preparation time of around 15 minutes, this quick and easy salsa can elevate your meal without requiring extensive cooking skills.

Ingredients:

• 2 ripe mangoes, diced
• 1 red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
• Pepper, to taste

Cooking Steps:

1. In a medium-sized bowl, combine the diced mangoes, chopped red bell pepper, and finely chopped red onion.
2. Add the minced jalapeño for a spicy kick, adjusting the amount according to your heat preference.
3. Squeeze the juice of one lime over the mixture, ensuring an even distribution to enhance flavor and freshness.
4. Gently fold in the chopped cilantro, mixing carefully to maintain the integrity of the mangoes.
5. Season the salsa with salt and pepper to taste, stirring to blend all the flavors together.
6. Let the salsa sit for about 10 minutes to allow the flavors to meld, then serve it chilled alongside your Coconut Curry Grilled Scallops.

Variations and Tips:

• Feel free to add diced avocado for a creamier texture.
• Substitute lime juice with orange juice for a sweeter twist.
• For added crunch, consider mixing in some diced cucumber.
• If you prefer less heat, omit the jalapeño altogether or use a milder pepper.
• This salsa can be prepared a few hours ahead and stored in the refrigerator for convenience.

Choosing the Right Mango

Coconut Curry Grilled Scallops are a delightful seafood dish that brings together the rich and tropical flavors of coconut and curry to enhance succulent scallops.

This dish is perfect for seafood lovers and makes for an impressive meal for dinner gatherings, beach barbecues, or special occasions. With a preparation time of just 20 minutes, and an additional grilling time of about 10 minutes, you can effortlessly whip up this flavorful dish that will leave your guests asking for seconds.

Ingredients:

• 1 pound scallops, cleaned and patted dry
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• Juice of 1 lime
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Skewers (if grilling)

Cooking Steps:

1. In a bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Whisk until well blended to create the marinade.
2. Place the cleaned scallops into the marinade, ensuring they are evenly coated. Allow them to marinate for 15 minutes in the refrigerator.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
4. Thread the scallops onto the skewers, spacing them about an inch apart to allow for even cooking.
5. Grill the scallops for about 2-3 minutes on each side, or until they are opaque and have lovely grill marks.
6. Remove the skewers from the grill and let them rest for a minute. Serve hot, garnished with fresh cilantro and lime wedges for squeezing over the top.

Variations and Tips:

• For an added flavor kick, you can include sliced bell peppers or zucchini on the skewers alongside the scallops during grilling.
• If you prefer a spicier dish, adjust the amount of red curry paste to taste.
• Serve the scallops over a bed of jasmine rice or with a side of grilled vegetables for a complete meal.
• Any leftover marinade can be brought to a boil for a few minutes and drizzled over the finished dish for extra flavor. Avoid using the raw marinade to prevent any contamination.
• Remember to choose scallops that are dry-packed and fresh for the best flavor and texture.

Chopping the Ingredients for Salsa

Coconut Curry Grilled Scallops is a delightful seafood dish that combines the sweetness of scallops with the rich, aromatic flavors of coconut and curry. This dish is perfect for seafood lovers and can be served as an elegant appetizer or a main course. With a preparation time of approximately 15 minutes and grilling time of about 5 minutes, it’s easy enough for a weeknight dinner while impressing your guests at a gathering.

Ingredients:

• 1 lb scallops, cleaned
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 2 teaspoons fish sauce
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Marinate the Scallops: In a medium bowl, whisk together the coconut milk, red curry paste, lime juice, fish sauce, honey, salt, and pepper until well combined. Add the scallops and toss to coat evenly, then let them marinate in the refrigerator for about 10 minutes.
2. Preheat the Grill: While the scallops are marinating, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
3. Skewer and Grill the Scallops: If desired, thread the scallops onto skewers for easier grilling. Place the scallops on the grill and cook for about 2-3 minutes on each side, or until they are opaque and have grill marks.
4. Serve: Remove the scallops from the grill and arrange them on a serving platter. Drizzle with any remaining marinade and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zing.

Variations and Tips:

• Spice it Up: If you prefer a spicier dish, add extra red curry paste or some chopped fresh chilies to the marinade.
• Vegetable Additions: You can add bell peppers, cherry tomatoes, or zucchini chunks to the skewers for a colorful and nutritious addition.
• Serving Suggestions: Serve the scallops over coconut rice or with a side of steamed vegetables to balance the dish.
• Cooking Methods: If you don’t have a grill, you can also cook scallops in a skillet over medium-high heat or broil them in the oven. Adjust the cooking time accordingly.
• Fresh Herbs: Experiment with herbs like basil or mint for a different flavor profile.

Combining Flavors in the Salsa

Coconut Curry Grilled Scallops with a Fresh Salsa is a delightful seafood dish that tantalizes the taste buds with sweet and spicy flavors. This dish is ideal for seafood lovers and those looking to impress at a dinner party or special occasion. With a preparation time of just 30 minutes, it is quick to make, allowing you to spend more time enjoying the company of your guests.

Ingredients:

• 1 pound large scallops
• 1 tablespoon coconut oil
• ½ cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• Salt and pepper, to taste

Salsa Ingredients:

• 1 cup diced mango
• 1 cup diced pineapple
• ½ red onion, finely chopped
• 1 jalapeño, deseeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Cooking Steps:

1. Marinate the Scallops: In a bowl, combine coconut milk, red curry paste, lime juice, salt, and pepper. Add the scallops and let them marinate for at least 10 minutes.
2. Prepare the Salsa: In another bowl, mix together the diced mango, pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Adjust seasoning to taste and let it sit to allow the flavors to meld.
3. Preheat the Grill: Heat a grill or grill pan to medium-high heat. Brush it lightly with coconut oil to prevent sticking.
4. Grill the Scallops: Remove the scallops from the marinade and place them on the grill. Cook for about 2-3 minutes on each side, or until they are opaque and have nice grill marks.
5. Serve: Place the grilled scallops on a serving platter and spoon the fresh salsa generously over the top. Serve immediately with lime wedges on the side.

Variations and Tips:

• Vegetable Additions: For a heartier dish, consider adding grilled vegetables like zucchini or bell peppers to the platter.
• Herb Boost: If you enjoy more herbal notes, add fresh mint to the salsa for an extra layer of flavor.
• Spice Level: Adjust the amount of jalapeño based on your preferred heat level in the salsa.
• Cooking Method: If you don’t have a grill, broiling the scallops in the oven works just as well, taking about 4-5 minutes depending on your oven.
• Serving Suggestions: Pair this dish with jasmine rice or quinoa for a complete meal that balances out the rich flavors.
• Make Ahead: The salsa can be prepared in advance and stored in the refrigerator for up to 2 hours before serving for maximum freshness.

Enjoy your culinary journey with these tropical flavors!

Prepping the Grill

Grilling is one of the best ways to bring out the flavors in seafood, and these Coconut Curry Grilled Scallops are a deliciously elegant dish that is perfect for special occasions or a delightful summer meal.

Ideal for seafood lovers and curry enthusiasts alike, this recipe takes about 15 minutes of prep time, making it an ideal choice for a quick yet impressive dish to serve at dinner gatherings.

Ingredients:

• 1 pound scallops, cleaned and patted dry
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Lime wedges, for serving
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. In a mixing bowl, combine the coconut milk, curry powder, olive oil, garlic, salt, and pepper. Whisk until well blended.
2. Add the cleaned scallops to the bowl and gently toss to coat them in the coconut curry marinade. Let them marinate for 10 minutes to absorb the flavors.
3. Preheat your grill to medium-high heat (about 400°F or 200°C).
4. Once the grill is hot, lightly oil the grill grates to prevent sticking.
5. Place the marinated scallops directly on the grill. Cook for 2-3 minutes on each side, or until they become opaque and have nice grill marks.
6. Remove the scallops from the grill and plate them. Drizzle any remaining coconut curry sauce over the top and garnish with fresh cilantro.
7. Serve immediately with lime wedges on the side for an extra zing of flavor.

Variations and Tips:

• For added depth of flavor, consider adding a dash of chili powder or cayenne pepper to the marinade for a spicy kick.
• Feel free to add grilled vegetables like bell peppers or zucchini to the plate for a complete meal.
• If you prefer a more tropical twist, substitute the curry powder with a blend of turmeric, ginger, and lemon zest.
• If you don’t have a grill, these scallops can also be pan-seared over medium-high heat on a stovetop.
• Make sure to keep an eye on the scallops while grilling, as they cook quickly. Overcooking can lead to a rubbery texture.

Grilling the Scallops

Grilling scallops is a delightful way to bring out their natural sweetness while adding a touch of smoky flavor. This Coconut Curry Grilled Scallops recipe is ideal for seafood lovers and makes for a perfect dish for summer barbecues, casual dinners, or even an elegant occasion.

The preparation time is quick, taking about 20 minutes, with a grilling time of around 5 minutes, making it a wonderful option for a weeknight meal or a spontaneous gathering with friends.

Ingredients:

• 1 pound fresh sea scallops
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Prepare the Marinade: In a medium bowl, combine coconut milk, red curry paste, lime juice, and minced garlic. Whisk well until the mixture is smooth and fully combined.
2. Marinate the Scallops: Pat the scallops dry with a paper towel. Toss them in the bowl with the marinade, making sure all the scallops are well coated. Cover and let them marinate in the refrigerator for at least 10 minutes or up to 30 minutes for enhanced flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan indoors, heat it over medium-high heat as well and lightly oil it to prevent sticking.
4. Season the Scallops: Remove scallops from the marinade and season lightly with salt and pepper on both sides.
5. Grill the Scallops: Place the scallops on the grill (or grill pan) and cook for about 2-3 minutes per side until they turn golden brown and have distinct grill marks, being careful not to overcook them.
6. Serve: Remove the scallops from the grill and garnish with fresh cilantro. Serve immediately with lime wedges and any leftover coconut curry sauce if desired.

Variations and Tips:

• Coconut Curry Sauce: You can also serve the grilled scallops over a bed of jasmine rice or quinoa with a drizzle of the remaining coconut curry sauce for a heartier meal.
• Spice It Up: For extra heat, add in some diced jalapeños or red pepper flakes to the marinade.
• Vegetables: Consider grilling some seasonal vegetables alongside the scallops, such as bell peppers, zucchini, or asparagus for a colorful plate.
• Don’t Crowded the Grill: Make sure not to overcrowd the grill; this secures better heat distribution and prevents steaming the scallops.
• Keep it Cool: If you’re using skewers to grill, soak them in water for 30 minutes prior to prevent burning.

Enjoy this quick and flavorful dish that beautifully highlights the tender, sweet flavor of scallops through the fantastic infusion of coconut curry.

Achieving the Perfect Grill Marks

Coconut Curry Grilled Scallops is a delightful seafood dish that combines the succulent flavor of scallops with a rich and creamy coconut curry sauce. This dish is perfect for seafood lovers and is ideal for entertaining guests or enjoying a special date night at home.

Preparation time is approximately 30 minutes, making it an accessible option even for those with busy schedules.

Ingredients

• 1 pound large sea scallops
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, whisk together the coconut milk, red curry paste, fish sauce, lime juice, brown sugar, salt, and pepper until well combined. This will serve as your marinade and sauce.

2. Marinate the Scallops: Place the scallops in a shallow dish and pour half of the coconut curry mixture over them, making sure they are well coated.

Cover and refrigerate for about 15-20 minutes to allow the flavors to meld.

3. Preheat the Grill: Preheat your grill to medium-high heat. Verify the grates are clean and lightly oiled to prevent sticking.

4. Grill the Scallops: Use skewers or a grilling basket to securely hold the scallops. Grill them for about 2-3 minutes on each side, or until they have nice grill marks and are opaque throughout.

Avoid overcooking, as scallops can become rubbery.

5. Serve: Remove the scallops from the grill and drizzle with the remaining coconut curry sauce. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Variations and Tips

• Spice Level: Adjust the amount of red curry paste according to your spice preference. For a milder flavor, reduce the quantity or add some coconut milk to dilute.
• Additional Vegetables: Enhance your dish by grilling vegetables such as bell peppers, zucchini, or asparagus alongside your scallops.
• Cooking Indoors: If you don’t have access to a grill, you can achieve similar results using a grill pan on the stovetop; just preheat the pan and follow the same grilling instructions.
• Serving Suggestions: Pair the scallops with jasmine rice or a fresh salad to complete your meal.

Serving Suggestions for Scallops

Coconut Curry Grilled Scallops are a delicious and flavorful dish that combines the sweetness of scallops with the rich and aromatic profile of coconut curry. This dish is ideal for seafood lovers and those looking to impress guests with a gourmet meal at home. With a preparation time of just 30 minutes, it’s perfect for a mid-week dinner or a weekend gathering.

Ingredients:

• 1 pound large sea scallops
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 2 teaspoons brown sugar
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. In a bowl, whisk together coconut milk, red curry paste, lime juice, fish sauce, and brown sugar until well blended. This will be your marinade.
2. Rinse and pat dry the scallops. Season them lightly with salt and pepper.
3. Place the scallops in the marinade and let them soak for about 15 minutes to absorb all the flavors.
4. Preheat your grill to medium-high heat and brush the grates with olive oil to prevent sticking.
5. Remove scallops from the marinade and place them on the grill. Cook for 2 to 3 minutes per side or until they are opaque and have nice grill marks.
6. Once done, remove them from the grill and let them rest for a moment.
7. Serve the grilled scallops garnished with fresh cilantro and lime wedges on the side, paired with rice or a fresh salad for a complete meal.

Variations and Tips:

• For added spice, consider incorporating chopped fresh chilies into the marinade.
• Substitute scallops with shrimp or even firm tofu for a vegetarian option.
• If you want a smokier flavor, try grilling over charcoal instead of a gas grill.
• Serve the dish over coconut jasmine rice for an additional layer of flavor.
• Experiment with different herbs like mint or basil for garnish to change the flavor profile.

Pairing Wine With Coconut Curry Scallops

Coconut Curry Grilled Scallops is a delightful seafood dish that combines the sweetness of coconut milk with the warm, aromatic spices of curry. This dish is perfect for seafood lovers and those looking to impress guests with an exotic yet easy-to-make entrée. The preparation time is around 30 minutes, making it suitable for both weeknight dinners and special occasions.

Ingredients:

• 1 lb sea scallops
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. In a medium bowl, whisk together the coconut milk, red curry paste, lime juice, minced garlic, grated ginger, salt, and pepper to create a marinade.
2. Add the scallops to the marinade, ensuring they are evenly coated. Let them marinate for about 15 minutes.
3. Preheat your grill to medium-high heat and brush the grates with olive oil to prevent sticking.
4. Remove the scallops from the marinade and shake off any excess. Reserve the marinade for basting.
5. Place the scallops on the grill, cooking for about 2-3 minutes on each side, or until they are opaque and have nice grill marks. Baste with the reserved marinade while grilling for extra flavor.
6. Once done, remove the scallops from the grill and garnish with fresh cilantro and lime wedges. Serve immediately.

Variations and Tips:

• For added spice, include a sliced red chili in the marinade or serve with chili oil on the side.
• If you don’t have a grill, you can also cook the scallops on a stovetop grill pan or cast-iron skillet.
• Pair this dish with a revitalizing white wine like Sauvignon Blanc, which complements the coconut and curry flavors beautifully.
• Consider serving the scallops over a bed of jasmine rice or with a side of grilled vegetables to create a complete meal.

Storing Leftovers

Coconut Curry Grilled Scallops is a delightful seafood dish that combines the rich flavors of coconut and aromatic spices with the tender sweetness of scallops. This dish is perfect for seafood lovers and is ideal for a special dinner or a cozy gathering with friends.

With a preparation time of approximately 20 minutes, it is quick enough for a weeknight meal yet elegant enough for entertaining guests.

Ingredients:

• 1 pound of fresh scallops, cleaned and patted dry
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons lime juice
• 1 tablespoon honey or brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. In a medium bowl, whisk together the coconut milk, red curry paste, lime juice, honey or brown sugar, soy sauce, salt, and pepper.

Reserve a small amount of the marinade for brushing on the scallops during grilling.

2. Add the cleaned scallops to the marinade, making sure they are well-coated. Allow them to marinate for about 10 minutes.

3. Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.

4. Remove the scallops from the marinade and place them on the grill. Cook for 2-3 minutes on each side, or until they are opaque and slightly charred.

Avoid overcooking to guarantee they remain tender.

5. Brush the reserved marinade on the scallops during the last minute of grilling for extra flavor.

6. Remove the scallops from the grill and let them rest for a minute. Serve garnished with fresh cilantro and lime wedges.

Variations and Tips:

• For a spicier kick, add sliced fresh chili peppers or a pinch of red pepper flakes to the marinade.
• If you prefer to bake the scallops, preheat your oven to 400°F (200°C) and bake the marinated scallops in a single layer for about 10-12 minutes.
• Pair the scallops with jasmine rice or a fresh salad for a complete meal.
• To store leftovers, place any remaining scallops in an airtight container and refrigerate for up to 2 days.

Reheat gently in a skillet over low heat to avoid overcooking.

Additional Variations to Try

Coconut Curry Grilled Scallops is a delectable and adventurous dish that beautifully combines the sweetness of scallops with the rich, aromatic flavors of coconut curry.

Ideal for seafood lovers and those looking to impress at dinner parties, this dish can be prepared in just about 20 minutes. It’s perfect for a quick weeknight meal or a special occasion, showcasing a fusion of flavors that will tantalize your taste buds.

Ingredients:

• 1 pound sea scallops
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt and pepper to taste

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, salt, and pepper until well combined.
3. Add the scallops to the marinade, guaranteeing they are well-coated. Let them marinate for about 10 minutes.
4. Meanwhile, brush the grill grates with olive oil to prevent sticking.
5. Once the grill is preheated, skewer the scallops (if using wooden skewers, soak them in water for 30 minutes prior).
6. Grill the scallops for about 2-3 minutes on each side, or until they are opaque and slightly caramelized.
7. Remove the scallops from the grill and drizzle with any leftover marinade that has not touched the raw seafood.
8. Plate the scallops and garnish with fresh cilantro and lime wedges before serving.

Variations to Try:

• Vegetable Addition: Add grilled vegetables like bell peppers, zucchini, or asparagus alongside the scallops for a colorful platter.
• Spicy Twist: Incorporate sliced fresh chilies or a dash of chili oil into the marinade for an extra kick.
• Herb Infusion: Substitute the cilantro with basil or mint for a different flavor profile.
• Coconut Rice: Serve the grilled scallops over coconut-infused rice to complement the curry sauce.
• Mango Salsa: Pair with a fresh mango salsa for a revitalizing contrast to the richness of the curry.

Tips:

• Guarantee scallops are dry before grilling to achieve a nice sear.
• For an even deeper flavor, allow the scallops to marinate for an hour in the fridge.
• Make sure your grill is hot enough; this helps achieve a good char and prevents sticking.
• Use fresh ingredients whenever possible to highlight the flavors of the dish.