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Seared Scallops & Peanut-Coconut Curry
with Fresh Wonton Noodles & Bok Choy
35 MIN
+$6.50/serving
4 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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Calories670 Cals (est.)
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fresh
ingredients
Title
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20 oz Sea Scallops
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1½ Tbsps Yellow Curry Paste
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2 13.5-Oz Cans Light Coconut Milks
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4 Scallions
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¾ lb Fresh Wonton Noodles (Previously Frozen)
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1 Lime
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3 Tbsps Roasted Peanuts
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15 oz Baby Bok Choy
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1 bunch Mint
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2 Tbsps 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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2 Tbsps Soy Sauce
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2 Red, Yellow, Or Orange Bell Peppers
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 stems of the peppers. 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. Halve the lime crosswise. In a medium bowl, combine the tamarind paste, soy sauce, peanut butter spread, sugar, and the juice of both lime halves. Whisk until smooth. Pick the mint leaves off the stems. Roughly chop the peanuts.
2
Cook the noodles
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. Reserving the pot, drain thoroughly.
3
Cook the vegetables
In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped bok choy stems, diced peppers, 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.
4
Start the curry
To the pot, carefully add the coconut milk (shaking the can before opening) and sauce. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the scallops
Meanwhile, 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 a large pan (nonstick, if you have), heat 1 tablespoon 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.
6
Finish the curry & serve your dish
To the pot of curry, add the cooked noodles and chopped bok choy leaves. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 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. 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 stems of the peppers. 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. Halve the lime crosswise. In a medium bowl, combine the tamarind paste, soy sauce, peanut butter spread, sugar, and the juice of both lime halves. Whisk until smooth. Pick the mint leaves off the stems. Roughly chop the peanuts.
2
Cook the noodles
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. Reserving the pot, drain thoroughly.
3
Cook the vegetables
In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped bok choy stems, diced peppers, 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.
4
Start the curry
To the pot, carefully add the coconut milk (shaking the can before opening) and sauce. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the scallops
Meanwhile, 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 a large pan (nonstick, if you have), heat 1 tablespoon 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.
6
Finish the curry & serve your dish
To the pot of curry, add the cooked noodles and chopped bok choy leaves. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 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. Enjoy!
Tips from Home Chefs