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Scallops with Spicy Curry Sauce and Couscous

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, recipe remake of the King Kong Couscous at Silly Goose in Nashville, TN

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!
5 from 1 vote
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2
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Ingredients 

For the sauce

  • 1: 13.66 ounce can of coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon curry powder
  • 1 ½ tablespoon sriracha sauce
  • ½ teaspoon salt

For the couscous

  • 1 cup instant couscous
  • 2 tablespoon sesame oil
  • 1 cup water
  • ½ teaspoon salt
  • 2 tablespoon parsley, finely chopped
  • 8 large scallops
  • 2 tablespoon 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.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: American
Keyword: couscous, curry, scallops
Recipe Rating




Maureen

Wednesday 21st of July 2021

Omg this is delicious! I actually pour half of the coconut milk mixture into the couscous and add more spice!

Arti

Wednesday 4th of March 2020

Hi Julie, your scallops in curry sauce look delicious. Just a quick question about the curry ingredients, is it just to be whisked and poured over the scallops, no cooking or heating required???

Julie Wampler

Thursday 12th of March 2020

Correct!

Denise

Saturday 15th of February 2020

I made the scallop recipe- easy though no directions were given about the sauce. My coconut milk has a very thick layer on the top. I heated it in the microwave and then poured it over the scallops. Ho Hum flavour. I added lots of parsley and lime juice but nothing really comes through and I won't make this again. DG

Sara

Saturday 19th of January 2019

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

Sunday 20th of January 2019

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?

Sara

Sunday 26th of August 2018

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

Monday 27th of August 2018

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.