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Thai Red Curry Scallops with Broccoli (Easy 20-Minute Dinner)

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Tender seared scallops simmered in a silky coconut red curry sauce with crisp-tender broccoli and fresh lime. This quick, flavor-packed dinner comes together in about 20 minutes and feels restaurant-worthy but it's simple enough for a weeknight.

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It's rich but balanced, bold but not overwhelming. And once you have the base sauce down, you can easily customize it with whatever greens or vegetables you have in the fridge.

Why You'll Love This

  • Ready in about 20 minutes
  • Big flavor with minimal ingredients
  • Naturally gluten free
  • Customizable with different vegetables
  • Perfect for weeknights or date night at home

Ingredients

For the Scallops

  • 1 lb large sea scallops, fully thawed
  • Salt
  • 1-2 tablespoons neutral oil

For the Curry Sauce

  • 1-2 tablespoons red curry paste
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, finely sliced or minced
  • 1 cup coconut milk
  • 2-3 cups broccoli florets
  • 1-2 teaspoons fish sauce
  • ½-1 teaspoon sugar
  • Juice of ½-1 lime
  • Salt, to taste

Optional additions:

  • Fresh greens like arugula or spinach

How to Make Red Curry Scallops

Step 1: Prep the Scallops

Pat the scallops completely dry with paper towels. Lightly salt both sides and let them sit while you heat the pan.

Step 2: Sear the Scallops

Heat oil in a large skillet over medium-high heat.

Add scallops and do not move them for 2-3 minutes. Flip and cook another 1-2 minutes.

They're done when:

  • The sides are opaque
  • The center is just slightly translucent

Remove immediately and set aside. Do not overcook.

Step 3: Build the Curry Sauce

Lower heat to medium.

Add garlic and ginger. Cook 30-45 seconds until fragrant.

Add red curry paste and toast another 30 seconds.

Pour in coconut milk and stir until smooth.

Add:

  • Fish sauce
  • Sugar

Taste it.

You should get:

  • Creamy
  • Slight heat
  • Savory depth
  • Slight sweetness
  • Aromatic ginger

Adjust if needed:
More fish sauce = saltier/umami
More sugar = balance spice
More coconut milk = milder

Step 4: Cook the Broccoli

Add broccoli to the sauce and simmer for 4-6 minutes until crisp-tender. You want it bright green and slightly firm, not soft.

If the sauce thickens too much, add a splash of water.

Step 5: Finish

Squeeze in fresh lime juice.

Return scallops to the pan for 30-60 seconds just to warm through.

Turn off heat and serve immediately.

Make It Your Own

This curry base is incredibly flexible.

At the end of cooking, you can add:

  • A handful of fresh arugula for a peppery bite
  • Baby spinach (wilts beautifully in the residual heat)
  • Thinly sliced cabbage
  • Snow peas
  • Bell peppers

The warmth of the sauce gently softens tender greens like spinach or arugula without overcooking them.

This is one of those meals that adapts to your fridge - which makes it perfect for real-life cooking.

Tips for Perfect Scallops

  • Pat them completely dry before searing.
  • Don't move them while they develop a crust.
  • Pull them when the center is still slightly translucent.
  • They continue cooking from residual heat.

Overcooked scallops become rubbery quickly, so it's better to slightly undercook than overcook.

Serving Ideas

  • Over steamed jasmine rice
  • With cauliflower rice
  • Over fresh arugula for a lighter bowl
  • With a simple lime-dressed salad on the side
Thai Red Curry Scallops with Broccoli Recipe

Thai Red Curry Scallops with Broccoli Recipe

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Thai-Inspired Red Curry Scallops with Broccoli is a quick, flavor-packed dinner made with tender seared scallops simmered in a creamy coconut red curry sauce with garlic, ginger, fish sauce, and fresh lime. Ready in about 20 minutes, this dish feels restaurant-worthy but is simple enough for a weeknight.

Ingredients

For the Scallops

  • 1 lb large sea scallops, fully thawed
  • Salt, to taste
  • 1–2 tablespoons neutral oil

For the Curry Sauce

  • 1–2 tablespoons red curry paste (adjust to spice preference)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced or sliced thin
  • 1 cup full-fat coconut milk
  • 2–3 cups broccoli florets
  • 1–2 teaspoons fish sauce
  • ½–1 teaspoon sugar
  • Juice of ½–1 lime
  • Salt, to taste

Optional:

  • Fresh arugula or spinach, to finish

Instructions

  1. Prep the Scallops:
    Pat scallops completely dry with paper towels. Lightly salt both sides.
  2. Sear the Scallops:
    Heat oil in a skillet over medium-high heat. Add scallops and do not move them for 2–3 minutes. Flip and cook another 1–2 minutes until golden on the outside and slightly translucent in the center. Remove from pan and set aside.
  3. Build the Sauce:
    Lower heat to medium. Add garlic and ginger to the pan and cook 30–45 seconds until fragrant. Add red curry paste and cook another 30 seconds.
  4. Add Coconut Milk:
    Pour in coconut milk and stir until smooth.
  5. Balance the Flavor:
    Stir in fish sauce and sugar. Taste and adjust seasoning as needed.
  6. Cook the Broccoli:
    Add broccoli and simmer 4–6 minutes until crisp-tender. If the sauce thickens too much, add a splash of water.
  7. Finish:
    Squeeze in fresh lime juice. Return scallops to the pan just to warm through (about 30–60 seconds).
  8. Optional:
    Toss in fresh arugula or spinach at the end and allow to gently wilt.
  9. Serve immediately.

Notes

  • Do not overcook scallops. They are done when the center is just slightly translucent and they feel springy, not firm. They will continue cooking slightly from residual heat.
  • Adjust curry paste depending on your spice tolerance.
  • Fish sauce adds savory depth - don’t skip it if possible.
  • A small amount of sugar helps balance the heat and saltiness.
  • This dish is best eaten fresh, as scallops can become rubbery when reheated.
  • Customize by adding spinach, arugula, bell peppers, snow peas, or thinly sliced cabbage.

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    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 504Total Fat: 29gSaturated Fat: 24gUnsaturated Fat: 5gCholesterol: 91mgSodium: 1515mgCarbohydrates: 17gFiber: 0gSugar: 0gProtein: 49g

    The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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    Category: Seafood

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