Curry Scallop Pasta

Seared curried scallop pasta with a creamy coconut curry sauce that's redolent of garlic, ginger and spices. Fast and delicious!
Course Entree
Cuisine Experimental
Level Beginner
Main Ingredient Pasta, Shellfish
Diet Dairy-Free
Prep Time 3 minutes
Cook Time 9 minutes
Total Time 12 minutes
Servings 2 people


  • 200 grams rotini
  • 240 grams dry scallops
  • 1 tablespoon curry powder
  • 1/8 teaspoon cayenne pepper (to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 10 grams garlic (minced about 3 large cloves)
  • 10 grams fresh ginger (minced about 1 tablespoon)
  • 3/4 cup coconut milk (about 1/2 can)
  • 1 teaspoon coconut sugar (or brown )
  • 2 scallions (chopped)
  • 4 sprigs cilantro (chopped)


  1. Boil the rotini in well salted water for 1 minute less than the package directions say.
  2. Mix the curry powder, cayenne pepper, salt and black pepper in a small bowl.
  3. Dry the scallops well with paper towels and then dust both sides of the scallops with about half the curry mixture.
  4. 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 and then add the scallops. Let them fry undisturbed until they turn opaque about 1/3 of the way up the sides.
  5. Flip the scallops over and continue frying until they turn opaque 1/3 of the way up on this side, leaving the middle 1/3 translucent. Transfer the scallops to a plate and set aside.
  6. Add the garlic and ginger to the pan and saute until they are just starting to brown.
  7. Add the the remaining curry powder and continue sauteing until the curry is very fragrant.
  8. Add the coconut milk and palm sugar and whisk to combine.
  9. 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.