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Lunch / Dinner

Red Curry Scallops with Lemon Grass

These Red Curry Scallops with lemon grass are a flavorful, 15-minute seafood dinner for two. The heat from the red curry paste is a perfect match with the sweet scallops and the coconut cream adds a rich creaminess that helps tame the heat from the red curry and chiles. Lemon grass adds a bright, fresh note to the dish. Serve in food-safe scallop shells for an elegant finish.

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Melt butter in a skillet over medium-high heat; add shallots and sauté until starting to brown. Add lemon grass and pepper flakes; sauté until lemon grass softens, 3 minutes.

Stir in coconut cream, curry paste, and lemon juice; boil sauce until slightly thickened, 2–3 minutes.

Heat oil in a cast-iron or nonstick skillet over high until shimmering. Add scallops and sear until browned, 3 minutes; flip and cook until firm, but not solid to the touch, 2 minutes more.

Divide scallops between two plates. Pour sauce over scallops, and top with zest, chiles, and cilantro.

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