35 min Serves 2 High protein

Coconut-Garam Masala Scallop Curry with Basmati

Name: Coconut-Garam Masala Scallop Curry with Basmati
Total time: 35 min
Yield: 2 servings
Ingredients: 12 ounces sea scallops, patted dry; 0.75 cup basmati rice; 0.5 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 cup canned coconut milk; 0.5 cup crushed tomatoes; 1 tablespoon neutral cooking oil; 1 teaspoon garam masala; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground cumin; 0.5 teaspoon kosher salt; 1 medium lime; 2 tablespoons cilantro leaves, chopped

A fragrant Indian-style coconut curry puts the scallops you requested at the center of a cozy dinner.

Ingredients

12 ouncessea scallops, patted dry

0.75 cupbasmati rice

0.5 mediumyellow onion, finely chopped

2 clovesgarlic, minced

1 tablespoonfresh ginger, grated

1 cupcanned coconut milk

0.5 cupcrushed tomatoes

1 tablespoonneutral cooking oil

1 teaspoongaram masala

0.5 teaspoonground turmeric

0.5 teaspoonground cumin

0.5 teaspoonkosher salt

1 mediumlime

2 tablespoonscilantro leaves, chopped (optional)

Steps

Step 1 of 6

Rinse the basmati rice until the water runs mostly clear. Combine with 1 1/8 cups water and a pinch of salt in a saucepan; bring to a boil, cover, and simmer on low for 15 minutes. Rest off heat for 5 minutes.

Step 2 of 6

While the rice cooks, warm the oil in a skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes.

Step 3 of 6

Stir in the garlic, ginger, garam masala, turmeric, and cumin; cook for 30 seconds until fragrant.

Step 4 of 6

Add the crushed tomatoes and coconut milk. Bring to a gentle simmer and cook for 6 minutes, stirring occasionally, until slightly thickened.

Step 5 of 6

Pat the scallops dry again and season with salt. Nestle them into the simmering curry and cook gently for 2 to 3 minutes per side, until opaque and just firm; avoid a hard boil.

Step 6 of 6

Squeeze in lime juice to taste. Spoon rice into bowls, top with the scallop curry, and finish with cilantro if desired.

1 / 6

All steps

1Rinse the basmati rice until the water runs mostly clear. Combine with 1 1/8 cups water and a pinch of salt in a saucepan; bring to a boil, cover, and simmer on low for 15 minutes. Rest off heat for 5 minutes.
2While the rice cooks, warm the oil in a skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes.
3Stir in the garlic, ginger, garam masala, turmeric, and cumin; cook for 30 seconds until fragrant.
4Add the crushed tomatoes and coconut milk. Bring to a gentle simmer and cook for 6 minutes, stirring occasionally, until slightly thickened.
5Pat the scallops dry again and season with salt. Nestle them into the simmering curry and cook gently for 2 to 3 minutes per side, until opaque and just firm; avoid a hard boil.
6Squeeze in lime juice to taste. Spoon rice into bowls, top with the scallop curry, and finish with cilantro if desired.

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Coconut-Garam Masala Scallop Curry with Basmati

Ingredients

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