coconut curry scallops
a welcome-to-spring easy dinner
One of my favorite restaurants on Cape Cod is Mac’s Shack. The family of restaurants vary between a fish and chip shack on the Wellfleet pier to fast casual option in Chatham. But our family favorite is the location in Wellfleet on Commercial street, lined with art galleries and shell driveways. There are so many amazing fresh seafood dishes at Mac’s - their lobster roll is one of the best, as well as their oyster shoots and halibut but my favorite is their coconut curry scallops.
This is a dish I often make when I am craving something warm and cozy but light. A warm, silky curry sauce over rice or a warm piece of bread hits the spot.
I source fresh sea scallops at our farmer’s market but you can find nice options at the seafood counter at Eataly or Citerella. You are looking for nice big sea scallops, not bay scallops. Ask for dry packed scallops - they are saltier and easier to sear than a wet packed scallop. Wet packed scallops are given an artificial preservative to last longer, they can taste a little soapy and are very difficult to get a nice sear.
I love to finish this dish off with a big squeeze of lime and some fresh herbs like cilantro.
Countdown to summer is on!
Seared scallops with coconut curry
1# sea scallops
1 can coconut milk, unsweetened
1, 2 inch ginger knob, peel removed and finely diced
1 garlic clove, smashed and chopped
1 shallot, thinly sliced
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon garam masala
Pinch of red pepper flakes
1 bag spinach, tough stems removed and leaves roughly chopped
1 tablespoon butter
Cilantro
Scallions
Limes to serve
In a small pot start your rice according to package instructions.
Meanwhile, lay scallops on a paper towel lined plate or sheet tray and remove abductor from the side. Let them come to room temperature for about 10-15 minutes.
In a medium pot or dutch oven, heat 2 tablespoons of neutral oil over medium heat. Add ginger, garlic and shallot and let cook for about a minute or until fragrant. You do not want to let the aromatics get color or burn. If your oil is getting too hot, remove from heat.
Add your spices and let them toast in the oil with the aromatics for about a minute. If the pan is getting dry and the spices are clumping together, add a tiny bit more oil .
Add the coconut milk, 1 tsp of salt and stir together. Bring to a strong simmer and then reduce to low simmer for 15 minutes or until you reach a consistency you like. We are looking for the curry to coat the back of a spoon nicely.
While the curry reduces, heat a cast iron pan (or stainless steel) over medium heat. Add enough neutral oil to thinly coat the bottom of the pan.
Season your scallops with salt on both sides and pat them dry again with a paper towel.
When the oil begins to lightly smoke, add your scallops to the pan. Let them cook for 3-5 minutes or until you see a deep crust form on the bottom of the scallop. Do not scrap to release the scallop from the pan - when its ready to be turned it will flip easily.
Sear on the other side for 1 minute, add 1 tablespoon of butter to the pan and bast over the scallops.
Remove from heat and set aside.
Check your curry for seasoning and add spinach. Stir until spinach wilts and remove from heat.
Assemble your dish with rice, coconut curry, scallops and garnish with herbs. I like cilantro, scallions and a bit of lime juice. But thinly sliced jalapeños and parsley would be nice too.