For as long as I can remember, my entire family has absolutely loved Thai food. Now when I say my entire family, I mean everyone but me because I was… a picky eater to say the least. I was always the reason we never went out for Thai food when I was younger but I had no idea what I was missing out on. Once I started cooking more I started exploring different flavors and spices which led me to curry powder. I’m not sure if there’s a bolder spice out there because curry powder has a distinct flavor that takes over any dish. Now some people may think that’s a bad thing, but personally I think that it simplifies things for the everyday chef. Fewer ingredients means less money and less prep work which is a low key chef’s dream.
Before trying these gluten free red curry scallops, I had never made scallops myself because I had this idea in my head that they were difficult and time consuming to make at home. I had some lemon butter scallops at a work party about a year ago and after talking to the chef there I realized that scallops would be perfect for Low Key Cooking. The important thing to note is that the scallops are seared and not cooked through. This significantly cuts down the cook time for these red curry scallops and they are delicious. But don’t take my word for it, try the recipe below and fall in love with these scallops tonight.
I do my best to cater to different diets and different type’s of foodie’s out there which is why I usually provide substitutes for certain ingredients. Couscous has become one of my favorite base’s for any dish with a heavy sauce because it soaks up all the excess sauce and keeps the flavor. Unfortunately, couscous isn’t gluten free so for this dish I would recommend subbing the couscous out for quinoa or white minute rice. As for the sides, I love packing extra flavor and nutrition in to add some diversity to the plate so I went with brussels sprouts and baby sweet peppers. Both of these vegetables are relatively neutral which is perfect for a dish like red curry because there is so much flavor in the sauce. I have perfected the art of cooking brussels sprouts. First you cut them in half and steam them to soften up the insides, and then you sear them in a frying pan to give them a nice texture. If you don’t feel like steaming them for this particular dish you can cook them in a frying pan and that will work just fine.
Enjoy your healthy dinner and be sure to check back for more seafood and curry dishes coming soon.
- 10 Small scallops (roughly .4 lbs)
- 1 1/2 Tbsp Curry Powder
- 1 Cup coconut milk (can sub almond milk)
- 1/2 Box plain couscous
- 1/2 lb Brussels sprouts
- 8 Baby sweet peppers
- 1 Tsp Soy sauce
- 1 Tsp Sriracha
- 1/2 Tsp Salt
- 3 Tbsp Olive oil
- Bring 3/4 cup water to a boil in a small-medium sauce pot with a steaming plate in the pot.
- Cut brussels sprouts in half and cut sweet peppers into rings.
- Add vegetables to the sauce pot over the steaming plate, reduce heat to a simmer and cover for 5 minutes.
- Start couscous by cooking to box instructions.
- In a small mixing bowl, combine milk, curry powder, Sriracha, soy sauce, and salt. Mix until combined then place in the fridge.
- Remove vegetables from the steaming pot and dump the vegetables into a frying pan with 1 Tbsp of Olive oil over medium heat. Mix consistently.
- In a separate frying pan, heat 2 Tbsp olive oil over medium-high (more high than medium) heat.
- Add your scallops to the hot oil and cook for roughly 2 minutes on each side or until both sides are browned.
- Remove scallops and vegetables from heat and set aside.
- In a bowl or on a plate, place some couscous at the bottom, add vegetables over top, then place scallops on top of the vegetables. Finally generously drizzle sauce over everything.
- Serve immediately and enjoy.
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