Spicy Coconut Curry Scallops | Tried and True Recipes (2024)

FAQs

Should you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don't touch them. Don't move them.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Milk will help tenderize these and get rid of their fishy taste and odor. It can also help get rid of extra particles of sand. To do this, rinse them with cold water and then soak them for one hour and then blot them dry as directed above.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

What is the best oil to sear scallops in? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

We recommend a half pound per person. If you're adding these scallops into a soup or salad, use substantially less per person.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

You should fry the paste briefly in the pan until you can smell all the flavours, then add the coconut milk. If you're using chicken or something, fry that in the paste before adding the coconut milk. Then add things like lime leaves or sliced chilli or bamboo shoots while it's simmering.

Cornflour

Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long.

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Place the seafood in the bottom of a small saucepan. Pour in just enough cold milk to cover the scallops. Put the saucepan on moderate to high heat. As soon as the milk reaches a simmer, the scallops are cooked and ready to serve.

Dry the Scallops

This can be done by generously salting them and then letting them sit on a paper towel-lined plate, uncovered in your fridge from 10 minutes to overnight (the longer they sit, the more moisture will be released). This not only seasons them, but will draw out a ton of surface moisture.