Scallops with Spicy Curry Sauce and Couscous

4.67 from 3 votes

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 Time10

Cook Time20

Total Time30

Servings:

Author: Julie Chiou

Ingredients

For the sauce

13.66 ounce (387 ml) 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

2 tablespoon sesame oil
1 cup (237 ml) water
1 cup (173 g) instant couscous
½ teaspoon salt
2 tablespoon parsley finely chopped
2 tablespoon olive oil
8 large scallops
Salt + pepper to taste

Instructions

In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.
13.66 ounce can of coconut milk, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon curry powder, 1 1/2 tablespoon sriracha sauce, 1/2 teaspoon salt
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.
2 tablespoon sesame oil, 1 cup water, 1 cup instant couscous, 1/2 teaspoon salt, 2 tablespoon parsley
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.
2 tablespoon olive oil, 8 large scallops, Salt + pepper
To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.

Nutrition

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