• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Ingredients
  • Cuisine
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • Cuisine
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Curry

    Updated: Aug 24, 2023 by Marc Matsumoto · 3 Comments

    Curry Scallop Pasta

    Seared curried scallop pasta with a creamy coconut curry sauce that's redolent of garlic, ginger and spices. Fast and delicious!
    Recipe Pin

    With every food blog, magazine, and TV show flooding you with holiday recipes, I've decided to take a break from the regularly scheduled programing of roasts, stuffings, cookies and pies to bring you some easy comfort foods that I enjoy eating between all the epic holiday meals.

    This Curry Scallop Pasta is done in about the time it takes to boil the rotini, and for your modest effort, you'll be rewarded with a delightfully complex dish that adds a funky syncopation to the steady beat of the season's greatest hits. Briny, piquant and redolent of curry, garlic and ginger, it takes your taste buds on a culinary trip to the other side of the world.

    By searing the scallops with a bit of curry powder on the outside you get a marvelous caramelized crust on the surface of the scallops, and as the scallops sizzle away, they leave behind a footprint of caramelized flavor on the pan. After sautéing some garlic and ginger in this scallop flavored oil, I hit the pan with coconut milk, which not only helps release some of the scallop flavor from the pan, it makes for a tantalizingly creamy curry sauce that gets drawn into the spirals of pasta like dust into a Dyson.

    For the scallops, be sure to get "dry" scallops (not to be confused with "dried"). This just means that the scallops have not been treated with chemicals to make them retain water. If you can't find good scallops, this should also work with other seafood such as shrimp, and if you want to make it vegan, use tofu.

    More Curry Pasta Dishes

    • Curry Udon
    • Firecracker Curried Scallops with Linguine
    • Singapore Noodles

    📖 Recipe

    Curry Scallop Pasta

    No ratings yet
    Print Pin Discuss
    Prep Time 3 minutes mins
    Cook Time 9 minutes mins
    Total Time 12 minutes mins
    Yield 2 people

    Units

    Ingredients 

    • 200 grams rotini
    • 240 grams dry scallops
    • 1 tablespoon curry powder
    • ⅛ teaspoon cayenne pepper (to taste)
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon vegetable oil
    • 10 grams garlic (minced about 3 large cloves)
    • 10 grams fresh ginger (minced about 1 tablespoon)
    • ¾ cup coconut milk (about ½ can)
    • 1 teaspoon coconut sugar (or brown )
    • 2 scallions (chopped)
    • 4 sprigs cilantro (chopped)

    Instructions

    • Boil the rotini in well-salted water for 1 minute less than the package directions say.
    • Mix the curry powder, cayenne pepper, salt and black pepper in a small bowl.
    • Dry the scallops well with paper towels and then dust both sides of the scallops with about half the curry mixture.
    • When the pasta is 6 minutes away from being done, heat a frying pan over high heat until hot. Add the oil and swirl to coat the pan, then add the scallops. Let them fry undisturbed until they turn opaque about ⅓ of the way up the sides.
    • Flip the scallops over and continue frying until they turn opaque ⅓ of the way up on this side, leaving the middle ⅓ translucent. Transfer the scallops to a plate and set aside.
    • Add the garlic and ginger to the pan and sauté until they are just starting to brown.
    • Add the the remaining curry powder and continue sauteing until the curry is very fragrant.
    • Add the coconut milk and palm sugar and whisk to combine.
    • When the pasta is done, drain it add it to the sauce along with the scallops, scallions and cilantro. Toss together to combine and serve immediately.
    Recipes in your inboxDon't miss out SIGN UP!

    More Curry

    • Intensely flavorful and only mildly spicy this Japanese-style ground meat dry curry is topped with a golden yolk.
      Keema Curry (Japanese Dry Curry)
    • With crispy tofu katsu, and a rich and spicy Japanese curry sauce, this vegan katsu curry rice is is a mouthwatering treat.
      Vegan Katsu Curry
    • Vegan Japanese Curry Rice recipe from scratch.
      Vegan Japanese Curry
    • Katsu curry or cutlet curry is a classic Japanese comfort food made with a crispy pork cutlet sauced with rich Japanese curry sauce.
      Katsu Curry (カツカレー)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Agnesma says

      December 06, 2014 at 9:08 pm

      Hi, Marc; When you increase or decrease the serving size, the left side increase or decrease automatically, but the right side doesn't. For example, if serving for 2, coconut milk, on the left side will say 1/2 can & the right side says 200 ml. No matter how large the serving size increase, the left side will increase automatically, but the right side, 200ml will remain forever. I have no idea if 1/2 can is required, what is the weight in the 1/2 can. Pls advise.

      Reply
    2. Marc Matsumoto says

      December 06, 2014 at 9:37 pm

      Hi Agnes, I'm going to answer your question in 2 parts. The first is that the recipe measurements are on the left. The measurements in parentheses on the right are approximations for reference sake and should not be used to make the recipe (they won't scale with portion size). That said, you caught a typo where the approximation and actual measurement were flipped. It's fixed now.

      Reply
    3. Agnesma says

      December 07, 2014 at 6:02 pm

      tks Marc.

      Reply

    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.
      Omurice (オムライス)
    • Crisp juicy fried chicken glazed in a sweet and sour orange sauce that's redolent of fresh citrus thanks to a triple dose of orange.
      Orange Chicken
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • Crispy panko chicken tenders served with lemon wedges and lettuce in a basket.
      Panko Chicken Tenders
    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame

    Trending Categories

    • Fall
    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved