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Curry Scallops

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes



  • 12 scallops rinsed and dried on a paper towel
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced 
  • 1 teaspoon fresh grated ginger
  • 2 large carrots, peeled, cut in half horizontally and then sliced in ¼ inch ½ moons
  • ½ large red pepper, diced
  • 2 cups green beans, cut into 2-inch pieces
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons curry powder
  • 1 cup chicken stock
  • 1 can coconut milk 
  • Hot sauce of choice 
  • 2 cups cooked white Basmati rice 


  1. Heat the oil in a Dutch oven over medium heat. Add the onion and cook until soft.  
  2. Add the garlic, grated ginger, and curry powder, stir until fragrant (about 1 minute). 
  3. Add the carrots and red pepper, cook until carrots start to soften (about 5 minutes).
  4. Add the chicken stock, bring to a boil.
  5. Add the green beans, cover the pot, and simmer for 6 to 8 minutes.
  6. Add the coconut milk and bring to a low simmer. 
  7. Taste to adjust seasoning as different curry powders are stronger than others.
  8. Simmer for another 3 minutes.
  9. Add the scallops, keeping a low simmer, and cover and cook for another 5 minutes.


To Serve: 

  1. Serve over white Basmati rice. 
  2. Garnish with cilantro, chopped tomatoes, scallions, lime, and hot sauce of choice.