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Coconut Curry Bay Scallops


  • 1 pound bay scallops
  • 1 pint unsweetened coconut milk
  • 3 tablespoons green curry paste
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fish sauce
  • ¼ cup chopped scallions
  • ¼ cup shredded carrot
  • 1 cup white rice
  • 2 tablespoons chopped scallions, optional garnish

Cook rice according to package directions and keep warm.

In a deep skillet pan, add coconut milk, curry paste, cayenne pepper, salt, brown sugar, lime juice and fish sauce, slowly whisk to combine. Bring to boil on medium-high heat. Reduce heat to low, allow to soft boil for 10 minutes, stirring occasionally.

Gently mix in scallops, scallions, carrots and cook for 3 to 5 minutes, until scallops are done. Remove from heat and serve over warm rice and garnish with scallions.

Contributed by Vanda Lewis

Variation: You may substitute 1 pound of shrimp, cleaned and deveined for the scallops.


The bay scallop lives in sounds and estuaries in NC.  The shell has deep ridges and the extensions on each side are called the ears!

Erika Young, Coastal and Marine Education Specialist