Cooked this dish this evening, and my hubby couldn't stop eating it! Just us two.

This coconut curry scallops recipe is a delightful fusion of flavors that brings a taste of the tropics to your dinner table. It's inspired by my love for quick and flavorful seafood dishes that can easily fit into a busy weeknight. The rich, creamy coconut milk combined with aromatic curry creates a sauce that's just perfect for soaking up with some crusty bread or rice. Whether you're making this for a special date night or a family dinner, it's sure to impress with minimal effort.

Coconut curry scallops pair wonderfully with a side of jasmine rice or quinoa, which helps soak up all that delicious sauce. You can also serve it alongside some steamed or sautéed green vegetables like broccoli, asparagus, or green beans to add some freshness and crunch to the meal. If you're in the mood for something a bit more indulgent, a side of garlic naan would be perfect for dipping.

Servings: 4 servings

1 lb fresh sea scallops
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
1 can (14 oz) coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, thinly sliced
1 cup snap peas
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Pat the scallops dry with paper towels and season with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.

In the same skillet, add the chopped onion and cook until it becomes translucent, about 5 minutes.

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add the curry powder and cook for an additional minute to toast the spices.

Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a simmer.

Add the sliced red bell pepper and snap peas to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.

Return the scallops to the skillet and gently stir to coat them in the sauce. Cook for another 2 minutes to heat the scallops through.

Remove the skillet from the heat and stir in the lime juice. Garnish with fresh cilantro before serving.

For a spicier kick, add a finely chopped chili or a teaspoon of red pepper flakes when cooking the onion. If you prefer a vegetarian option, you can substitute the scallops with tofu or chickpeas. Feel free to switch up the vegetables based on what you have on hand - zucchini, carrots, or baby corn would all be delicious additions.