Feb 23, 2016, Updated Mar 10, 2024 Scallops are my number two favourite food, second only to lobster (<– that 6-year-old post makes me lol). I grew up on the Canadian North Atlantic where the tempestuous, icy cold ocean produces the sweetest, most succulent shellfish. And my own love story aside, they impress everyone, don’t they? I feel like seared scallops fly off the menu at any restaurant. Spicy, aromatic green curry paste pairs with creamy, nutty coconut milk and a touch of brown sugar to make a sauce that bathes the juicy seafood in all the right flavours. A simple corn and lime relish makes a sweet-spicy topping, providing a lovely contrast in colour and texture. And when I said earlier that this recipe is easy, I mean there’s almost nothing for you to screw up. The sauce couldn’t be simpler – if you can manage a quick stir, you can make it. Scallops, while ideally are cooked to just opaque, are actually pretty forgiving. Even if overcooked, in the sauce they are still juicy with a nice texture. (I know this because we accidentally microwaved the crap out of the leftovers.) Perfect for a delicious, stress-free dinner party. I’ve given a range in amount of curry paste because the spice mixtures vary in the amount of heat. I used Thai Kitchen brand this time, and found it far less spicy than the brand I normal buy, called Namjai. So if you’re using the former, go with 6 tbsp, but if you’ve got Namjai or another brand, start with less and build on it, because they get pretty hot. The coconut and green curry obviously aren’t native to the Canadian North, but those plump, briny scallops still taste like home to me. That said, feel free to swap in a firm, white fish (halibut or cod), or large shrimp, chicken breast, or even tofu if you prefer. If you adore Thai recipes as much as I do, you must also try my Thai Curry Fish, Red Curry, Peanut Sweet Potato Soup, Sweet Chilli Noodles Salad, Pad Woon Sen, Meatballs in Sweet Chilli Sauce, and Thai Basil Pork.
