Seared Scallops & Coconut-Peanut Curry with Fresh Wonton Noodles & Bok Choy
Premium

Seared Scallops & Coconut-Peanut Curry

with Fresh Wonton Noodles & Bok Choy

35 MIN
+$5.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
For incredible depth of flavor, we’re using a savory-sweet mix of coconut milk, yellow curry paste, peanut butter spread, and tamarind paste to create this rich, silky smooth curry.

INGREDIENT IN FOCUS
A staple of Thai cuisine, vibrant yellow curry paste is a concentrated blend of hot chiles, lemongrass, turmeric, and more, beloved for its delightfully bold, spicy flavor.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Scallops & Coconut-Peanut Curry with Fresh Wonton Noodles & Bok Choy
Title
  • 10 oz Sea Scallops
  • 1 13.5-Oz Can Light Coconut Milk
  • 6 oz Fresh Wonton Noodles (Previously Frozen)
  • 2 Scallions
  • 1 Lime
  • 10 oz Baby Bok Choy
  • 1 bunch Mint
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 tsps Tamarind Paste
  • 1 Tbsp Light Brown Sugar
  • 1 Red, Yellow, Or Orange Bell Pepper
time-saving
tips & techniques
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Quarter the lime. In a bowl, combine the tamarind paste, sugar, peanut butter  spread, the juice of 2 lime wedges, and 2 tablespoons of water. Whisk until smooth. Pick the mint leaves off the stems. Roughly chop the peanuts. 

Start the curry
2 Start the curry

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped bok choy stems, diced pepper, and sliced white bottoms of the scallions; season with salt  and pepper. Cook, stirring  occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Finish the curry
3 Finish the curry

To the pan, carefully add the coconut milk (shaking the can before opening) and sauce. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles
4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish the noodles
5 Finish the noodles

To the pot of cooked noodles, add the finished curry and chopped bok choy leaves; stir until combined and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan used to cook the curry.

Cook the scallops & serve your dish
6 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished curry and noodles topped with the cooked scallops. Garnish with the sliced green tops of the scallions, mint leaves (tearing just before adding), and chopped peanuts. Serve the remaining lime wedges on the side. Enjoy! 

Tips from Home Chefs

Get Plans

Seared Scallops & Coconut-Peanut Curry

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Quarter the lime. In a bowl, combine the tamarind paste, sugar, peanut butter  spread, the juice of 2 lime wedges, and 2 tablespoons of water. Whisk until smooth. Pick the mint leaves off the stems. Roughly chop the peanuts. 

2 Start the curry

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped bok choy stems, diced pepper, and sliced white bottoms of the scallions; season with salt  and pepper. Cook, stirring  occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Start the curry
Finish the curry
3 Finish the curry

To the pan, carefully add the coconut milk (shaking the can before opening) and sauce. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the noodles
Finish the noodles
5 Finish the noodles

To the pot of cooked noodles, add the finished curry and chopped bok choy leaves; stir until combined and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan used to cook the curry.

6 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished curry and noodles topped with the cooked scallops. Garnish with the sliced green tops of the scallions, mint leaves (tearing just before adding), and chopped peanuts. Serve the remaining lime wedges on the side. Enjoy! 

Cook the scallops & serve your dish
Browse Steps
1 of 6