Scallops with Spicy Curry Sauce and Couscous

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    These scallops with spicy curry sauce and couscous is a recreation of a dish I had in Nashville at Silly Goose.

    Scallops with Spicy Curry Sauce and Couscous, recipe remake of the King Kong Couscous at Silly Goose in Nashville, TN

    Scallops with Spicy Curry Sauce and Couscous, recipe remake of the King Kong Couscous at Silly Goose in Nashville, TN

    Have you guys heard about the crazy radiation that’s slowly making its way over to the U.S. from the Fukushima nuclear plant in Japan that was damaged in 2011 when the gigantic tsunami hit their city? I was reading this report online about how West Coast folks are getting more and more susceptible to radiation and more people will get cancer and more marine life will start to die off. Part of the reason why the salmon season was kind of bad this year, they say, was because of all this radiation in the water so the salmon couldn’t spawn as many babies or reproduce as many. Some of the seafood that has been tested has shown that the some of the seafood in the U.S. contain way higher amounts/concentrations of radiation than allowed.

    Why am I telling you all this? Well, Jason and I are getting all nervous about eating seafood these days. We LOVE sushi and we LOVE our salmon, but we’re like OMG RADIATION!!! Haha, we’re weird. But no seriously, it’s all I think about when I go buy seafood. I look at the origin and if it’s from the west coast, I tend to shy away from it. But then, I’m like where else can you get decent seafood?! Plus, our paranoia is probably overrated. They likely test this stuff before they put it in markets, but we’re just all like omg end of the world! Not trying to freak anyone out here, but I figured since I was posting a seafood dish today, I’d bring that up.

    Scallops with Spicy Curry Sauce and Couscous, recipe remake of the King Kong Couscous at Silly Goose in Nashville, TN

    OK, sooooooo, remember back in July when I went to Nashville? And how my friends and I ate at this restaurant called Silly Goose and we had this AMAZING ridiculously awesome dish called “King Kong Couscous,” and I said I had already recreated it and was going to post it on the blog “soon?” Yeah, so “soon” totally meant November. Haha, I’m SO bad. I really honestly meant to post it way sooner but I had all these other awesome posts that I wanted to share so this post kept getting pushed back.

    I also would’ve named this dish, “King Kong Couscous,” but honestly, does that sound appetizing to you? Would you really have clicked over? Maybe because you were intrigued by the name and wanted to see what it really was, but other than that, probably not. So I renamed it to something a bit more…plain and refined.

    The spicy curry sauce was pretty close to what Silly Goose’s sauce actually is, and we loved it all over the dish – it made a ton so I just jarred it up in a mason jar and we ended up dipping chips in it as a dip (don’t hate ’til you try it!!). The couscous was spot-on and I replaced the shrimp with scallops just ’cause I felt fancy. The couscous is infused with sesame oil so it’s kind of like an Asian twist on the entire dish. Super delish – I think you’ll LOVE it!!

    Scallops with Spicy Curry Sauce and Couscous

    You've never had scallops quite like this before! The spicy curry sauce gives this scallop dish an extra creamy kick and the bed of couscous ties it all together!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2
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    Ingredients

    For the sauce

    • 1: 13.66 oz can of coconut milk
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/4 tsp curry powder
    • 1 1/2 tbsp sriracha sauce
    • 1/2 tsp salt

    For the couscous

    • 1 cup instant couscous
    • 2 tbsp sesame oil
    • 1 cup water
    • 1/2 tsp salt
    • 2 tbsp parsley, finely chopped
    • 8 large scallops
    • 2 tbsp olive oil
    • Salt + pepper, to taste

    Instructions

    • In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.
    • In a small saucepan, bring the cup of water and sesame oil to a boil. Remove the saucepan from the heat then stir the couscous in and cover pot. Let sit for 10-15 minutes then take a fork and fluff the couscous and sprinkle with 1/2 tsp. of salt and parsley. Keep warm.
    • In a skillet, heat up the olive oil over medium high heat. Place scallops in the pan, it should be a nice sizzle. Season the tops of the scallops with salt and pepper (a pinch of each). Sear scallops until browned on either side, about 3-4 minutes on each side. You don't want to overcook it or it'll be too tough.
    • To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.
  • 72 Comments
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    Comments

  • Monica says:

    I’m thinking my husband would love these scallops. (And I’m also thinking about radiation now…yikes!)

  • aimee @ shugarysweets says:

    Okay, so yes, you’ve totally freaked me out! We eat seafood at least once a week. Scallops are my very very favorite and these look amazing!! Pinned.

  • Tieghan says:

    I heard about the radiation. So scary! Yikes!!

    However, these scallops are pretty amazing! I love your Asian twist!

  • Culinary Collage says:

    This looks wonderful! I love that it’s spicy, I can’t get enough spice…..yum!

  • Heather Christo says:

    those truly look amazing. Also- I am all freaked out now. I haven’t seen the radiation alerts and live in Seattle and eat fish all the time. Great.

  • Leah | So, How's It Taste? says:

    Oh girl, it’s like Christmas morning reading this! I totally forgot you were going to recreate it. Yippee! I can’t wait to make this. i dream about that dish! That was such a fun weekend!

    • Julie says:

      It WAS such a fun weekend! So sad it’s over :( haha, I’m not surprised you forgot I was going to post it – it’s been far too long. My bad! I hope you make it, and if you do, let me know what you think, friend! xo

  • Stephanie @ Girl Versus Dough says:

    Radiation, whaaaaat?? Totally not freaking out (totally freaking out). :)

    I’m just going to think about how I want to swan dive into this scallop dish instead. Yum!

  • Maria says:

    Love that bed of couscous!

  • Aimee @ Simple Bites says:

    Love these flavors, Julie. And paired with my favourite, scallops? I think this is the perfect dish.

  • Megan {Country Cleaver} says:

    Those scallops looks insanely delicious! I feel like I should go to Nashville and wear my stretchiest of pants.

  • taylor @ taylormade says:

    oh my goodness, your photos made my mouth water! these look amaaaazing. love the healthy, natural ingredients that make up the dish, too! :)

  • Quyen says:

    Sriracha sauce makes everything delicious right? The scallops look great.

  • Sommer @ ASpicyPerspective says:

    Yum! Looks delicious! :)

  • marla says:

    These scallops look great!! Can you make them for me please?

  • Laura (Tutti Dolci) says:

    What a gorgeous dish, your scallops look perfectly seared!

  • Lauren @ Climbing Grier Mountain says:

    I want this for lunch! Love the flavor combo!

  • Liz @ The Lemon Bowl says:

    You had me at sriracha and coconut milk!

  • Jackie {The Beeroness} says:

    So you’re saying I should move to the East Coast, live with you and eat this every day? Is that what I’m hearing?

    • Julie says:

      You wouldn’t like the east coast…how about I just come live with you on the west coast? Love it there :) haha

  • Stacy | Wicked Good Kitchen says:

    Epic, Julie! I’m drooling. Love your twist with seared scallops (my favorite, but I’ll take shrimp too!) and coconut milk with spices along with sesame oil and couscous in this recreated dish you enjoyed at Silly Goose. With a restaurant by that name, no wonder they named their version of this dish “King Kong Couscous”. Love this dish and the name! Pinning!

  • Georgia @ The Comfort of Cooking says:

    After one bad scallop a year ago, I thought I was allergic but tried them again recently without a problem. This has to be made in celebration! Such a delicious and elegant recipe, Julie!

  • Candice says:

    You had me at sriracha! Haha! Can I substitute quinoa for the coucous? I have quinoa in my pantry.

    • Julie says:

      Yes! You can definitely sub quinoa! I’m not sure the exact cook time for quinoa, but it’s relatively the same, but check the package/box in case! Enjoy!

  • Marian (Sweetopia) says:

    Oh my gosh – I NEED to try this! Looks amazing!

  • Tracey says:

    Oh man, aren’t scallops the best? I’m usually too cheap to buy them, but several of Shane’s relatives own fishing boats and we can often score some from them. Next time we get some I need to make this!

  • claire @ the realistic nutritionist says:

    Oh hells yes.

  • Dixya @ Food, Pleasure, and Health says:

    coconut milk and sriracha with curry powder – I am sold.

  • Marta @ What Should I eat for breakfast today says:

    Unfortunately my hubby is allergic on scallops. It looks yummy.

  • Natalie @ Tastes Lovely says:

    Julie, the sauce in this dish sounds amazing! Coconut and curry? Yes please! These photos are soo good I feel like I can almost smell it!

  • Stephanie says:

    I watched this video the other day regarding the radiation and it made me feel a lot better. Definitely check it out. http://news.discovery.com/tech/videos/fukushima-radiation-what-youve-heard-are-lies-video.htm

    • Julie says:

      Ahh awesome – thanks so much :)

  • Bev @ Bev Cooks says:

    I want to become one with this.

  • Nutmeg Nanny says:

    Oh wow! This dish is just perfect for my husband :) he loves scallops!

  • Julie says:

    Do you heat the sauce, or serve it cold? Can’t wait to make. I bought the ingredients today. :-)

    • Julie says:

      I serve it at room temperature :) enjoy!

      • Krishnam says:

        So you don’t cook at all the coconut milk, just whisk and pour over the scallops?

        I am going to surprise hubby with this dish for Valentines! need to find an appetizer to match it :o)

        • Julie says:

          Correct, just whisk and pour over the scallops and couscous. Hope your hubby enjoys! :)

  • JulieK says:

    Oh my gosh – I just made this and it was great! Two thumbs up and super easy to make. My husband and I like our foods REALLY spicy – so the next time I’m gonna bump up the sriracha a little bit. But it was delicious. YUMMY!

    • Julie says:

      I’m so thrilled you and your husband loved this! Yes, definitely bump up the sriracha next time! I’m a wimp when it comes to spice :) hehe

      • Krishnam says:

        It came out soooo good! my husband is still praising it this morning! and yesterday while eating it he couldn’t help but suggest that I cook it more often and that we should invite people over and cook it for them :-)

        • Julie says:

          Wonderful to hear!!

  • Becky says:

    Duh, you get FANTISTIC seafood from Florida!

  • Sarah says:

    Wow, I googled for a curry scallop recipe hoping to make it with couscous and I found this! It very rarely happens that we find exactly what we’re looking for, and we have all the ingredients to boot! With your permission, I’d like to link back to this post when I post about making this recipe on my blog. Please let me know if that’s alright with you. Thanks for the recipe!!

    • Julie says:

      Hi Sarah! So glad you found this recipe and my blog and glad y’all enjoyed the dish! Sure, you may link back to this recipe but if you’re putting the entire recipe on your blog, I ask that you please rewrite the directions and credit back to me. Thanks!

  • Letha Boust says:

    I just made this for dinner for my husband and me tonight and we both liked it. I don’t always read the blog that goes with the recipe due to time, but I’m glad I read that you have left over sauce to use for later. I was going to dump all of it over the 2 servings and I thought that seemed like a lot. I wasn’t sure how much to use so I went with 1/4 cup of sauce over each serving. Good recipe and quick and easy.

    • Julie says:

      I’m so glad you and your husband enjoyed this dish and definitely use the sauce for other things :) I like to dip veggies in it sometimes!

  • gigi voegeli says:

    Do you think it would work with light coconut milk?

    • Julie says:

      Should be ok!

      • gigi voegeli says:

        Thanks! I was afraid it might be too thin. Love your recipes. When I saw the scallops, I wanted to make them that instant!

  • Kara says:

    Made this tonight, and it was so good. Thank you for the great recipe; my husband and I both loved it!

    • Julie says:

      So glad to hear you and your husband loved it! :)

  • Sarah says:

    One of our new favorite recipes. Making it again tonight.

  • Shannon says:

    I’m making this recipe for my boyfriend and I tonight. I went to 3 supermarkets looking for Ground Coriander with no luck. After doing some research online, I found that I can substitute it with cumin. So I will add extra cumin and hope it comes out good :)

    • Saira says:

      You can get ground coriander and ground cumin from any indian store. Btw, I couldn’t have the sauce without boiling it, it brought out the flavor of all the spices and was amazing!!! Such an easy recipe and lots of happy people in my house :)

  • Alecia says:

    Made these tonight. Swapped out regular coconut milk for light and used olive oil instead of sesame in the couscous. The flavor was incredible, but next time I’ll just use regular coconut milk. The sauce was so thin I could probably get 10 servings out of it. Other than that, A+.

  • Lauren Walker says:

    Made this last night and loved it, thanks Julie! Do you have any recommendations for what to do with the yummy leftover sauce?

    • Julie says:

      We’ve put it over salads and/or quinoa or you could try putting it on grilled chicken!

      • Lauren Walker says:

        Great ideas! Thanks!

  • Anna says:

    Sorry to be the downer in the comments but I make a meal plan every week and I was looking for ways to cook with scallops. The pictures and comments made this sound great but I was a bit bummed out.

    Couscous is already a bland grain and when I make it I usually load it up with lemon and olive oil so having it plain with scallops which are also quite plain tasting just didn’t do it for me. Also, I found the sauce to be too runny. Would’ve been nice to have a thicker sauce that actually sat on top of the scallops. I added extra seasoning to everything and still it tasted bland.

    I think next time I would come up with a thicker sauce and rub the spices all over the scallops when cooking so they get extra seasoning. Also maybe I would add a veggie on the side like sautéed bok Choy or something to add more interest to the dish and some crunch.

    • Julie says:

      Hi Anna, sorry that you didn’t enjoy these! Did you use the sesame oil in the couscous that the recipe called for? That is a very strong, flavorful oil so 2 tablespoons of it should’ve given you that big flavor you were looking for. Definitely not bland at all. Feel free to add whatever else adds more interest to your dishes in the future. Bok choy would’ve been a great option! Either way, bummer you didn’t enjoy this! Hopefully you’ll find other recipes on the site that you’ll like.

      • Annaa says:

        Thanks. I definitely added the sesame oil and followed the recipe exactly.

  • Neyssa says:

    Yay! This is on my calendar to make tomorrow. I love curry and coconut. Best things ever! Happy to know there will be leftover sauce. I’m going to make a white bean and chicken curry on Tuesday with the left over sauce. So excited. But this will be my first time cooking scallops, fingers crossed it’s not under cooked or tough. :) Thanks for the post!

  • Candy says:

    Should I use unsweetened coconut milk ?

    • Julie says:

      Good question – yes!

  • Jayme says:

    Can you sub the curry powder for a curry paste on hand?

    • Julie says:

      You may be able to but paste is usually more concentrated than powder so I would use a light hand and then taste to see.

  • Susan Giddens says:

    I heated the coconut mixture and it seemed to blend the flavors of the spices. Thinking of topping with roasted Walnut and cherry mix. Thanks for the recipes. I’ll snap a photo if it turns out

  • Sara says:

    You don’t mention anywhere in the recipe where to add the parsley. And I don’t have any idea what that conversion is supposed to be for the coconut milk?!

    • Julie says:

      Hi, I do mention where to add the parsley: Let sit for 10-15 minutes then take a fork and fluff the couscous and sprinkle with 1/2 tsp. of salt and parsley. Keep warm. The rest is added as garnish. Additionally, the “conversion” for the coconut milk is just the can size. That was what was on my can. If I said “one can of coconut milk” then I would get comments about what size. So, I wrote down the size of my coconut milk can.

  • Sara says:

    Hello!
    This sounds delicious, but want to make it for my whole family, young children included. Since my little ones are a bit sensitive to spice, how much Sriracha would you recommend I use? If using a lot less, will it ruin the integrity of the sauce?
    Thanks!
    Sara

    • Julie Wampler says:

      It just wouldn’t be the same tasting sauce if you used a lot less; I would say maybe try 1/2 teaspoon at first? Or can you make half the sauce with the spice and then half the sauce without?

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