Seared Scallops in a Coconut Curry Broth

I’m back! Rest assured, I have been doing plenty of cooking over the last three months but not so much writing. However, it now looks like I have enough material to keep a sustained stream of posts running for at least a couple months, so expect weekly updates henceforth!

It’s best to treat this as an appetizer. The overall cooking and prep time is minimal, so it’s a great first course when planning a meal for special occasions. I use a smaller 8″ pan that just fits enough scallops to still allow an individual sear on each, but prevents the coconut broth from over-reducing.

Serves two as an appetizer, but it will be a battle determining who gets to soak up the last drops of the broth.


150g Scallops (the extra large ones)

1 Tbsp Curry powder (I used Madras)

1 Tbsp Olive oil

2/3 cup coconut milk

1 Shallot, minced

1 Thai red bird chile, roughly chopped

1 Lemongrass stalk, outer layers removed and cut into 4-5cm pieces

2-3 Chives, roughly chopped

2 Tbsp butter

2 Slices of good white bread

Salt and pepper


1. Cut the scallops in half, so that you create two cylinders out of one scallop instead of two half-moons. This also creates an even number of scallops, which is imperative when it comes time to share this dish with another. Coat each side of the scallop generously with the curry powder, sprinkle on some salt and pepper too. Heat a sauté pan to medium-high and add the olive oil. With some tongs, gently arrange the scallops in the pan, being careful to not overcrowd (or else they will steam and not sear). Sear for 1-2 minutes, then flip and add the coconut milk. Turn down heat to medium.

2. Immediately add the shallots, lemongrass, and chile to the pan and give it a light swirl to incorporate the ingredients. Continue to cook on medium for 2 minutes, then add the chives and season with salt and pepper. Reduce heat to low while you get the toast ready.

3. Heat a separate pan to high for the toast. Butter the bread generously, place butter side down into the hot pan, and toast until the buttered side is crispy and golden, but the other side still has a lot of give.

4. Serve the scallops still in the pan with the coconut broth, with toast on the side to soak up the rest of the fragrant broth.