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Seared Scallops & Coconut-Peanut Curry
with Fresh Wonton Noodles & Bok Choy
35 MIN
+$5.00/serving
2 Servings
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
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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10 oz Sea Scallops
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1 13.5-Oz Can Light Coconut Milk
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6 oz Fresh Wonton Noodles (Previously Frozen)
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2 Scallions
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1 Lime
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10 oz Baby Bok Choy
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1 bunch Mint
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3 Tbsps Roasted Peanuts
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1 Tbsp Yellow Curry Paste
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1 Tbsp Smooth Peanut Butter Spread
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2 tsps Tamarind Paste
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1 Tbsp Light Brown Sugar
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1 Red, Yellow, Or Orange Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs