Best 6 Red Curry Scallops With Pineapple Recipes

Indulge in a culinary journey to Southeast Asia with a tantalizing dish that combines the vibrant flavors of red curry, succulent scallops, and tropical pineapple. This article presents a collection of red curry scallop recipes that will transport your taste buds to paradise. From classic Thai red curry to modern fusion dishes, each recipe offers a unique take on this exotic delicacy. Discover the secrets of creating a rich and aromatic red curry sauce, perfectly complementing the tender scallops and juicy pineapple. Learn how to balance the spicy heat of the curry with the sweetness of the pineapple, creating a harmonious flavor profile. Explore variations using different types of vegetables, herbs, and spices to customize your curry to your preference. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to ensure success. Embark on a culinary adventure and savor the delectable combination of red curry, scallops, and pineapple in these enticing recipes.

Here are our top 6 tried and tested recipes!

GRILLED SCALLOPS WITH GRILLED PINEAPPLE SALSA

Grilled Scallops with Grilled Pineapple Salsa image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 to 6 appetizer servings or 3 main course servings

Number Of Ingredients 17

Ingredients

15 large sea scallops
1 tablespoon chopped mint leaves
1 teaspoon chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
Teriyaki or barbecue sauce, optional
Pineapple salsa, recipe follows
1 pineapple, peeled and sliced into 1/2-inch thick slices
2 red onions, peeled and sliced into 1/2-inch thick slices
3 green jalapenos
2 red jalapenos
Extra-virgin olive oil, for coating
1 tablespoon chopped mint leaves
1 tablespoon chopped Italian parsley leaves
1 lime, juiced
Salt and freshly ground black pepper

Steps:

Soak wooden skewers in water for 30 minutes.
Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.

RED CURRY SCALLOPS WITH PINEAPPLE

Red Curry Scallops With Pineapple image

Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.

Provided by Manami

Categories Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons red curry paste (use A taste of Thai)
1/4 cup lemon juice
14 ounces light coconut milk (use Taste of Thai)
1/4 cup white vinegar
2 tablespoons fish sauce (use Taste of Thai)
16 ounces pineapple chunks, drained
2 tablespoons sugar
2 lbs sea scallops or 2 lbs bay scallops

Steps:

In a large skillet over medium heat, combine red curry paste with coconut milk.
Simmer until an oil forms on surface.
Stir in fish sauce, sugar, lemon juice and vinegar.
Bring to a boil.
Simmer for 2 minutes.
Add scallops and pineapple.
Simmer until scallops are cooked, about 3-5 minutes.
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
Enjoy!

Nutrition Facts : Calories 302.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 75, Sodium 1062.9, Carbohydrate 31.2, Fiber 1, Sugar 23.4, Protein 39.1

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE

Shrimp and Scallop Stir-Fry with Pineapple Fried Rice image

Provided by Food Network

Categories main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 35

Ingredients

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

Steps:

In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
Preheat oven to 400 degrees F.
Roast shrimp shells until crispy brown. In food processer, coarsely chop.
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

SEARED SCALLOPS WITH PINEAPPLE

Seared Scallops With Pineapple image

Make and share this Seared Scallops With Pineapple recipe from Food.com.

Provided by Chef Hawgwild

Categories Low Cholesterol

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper

Steps:

Season scallops with salt, pepper and chili flakes.
In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
Sear the scallops until golden brown on both sides, but only flip once.
Remove and set aside on a plate.
Next add the chopped garlic and cook for just a minute or two, then add the wine.
The garlic and wine should start to simmer, continue this until its reduced.
Then add the pineapple and stir around to coat.
Pour it all over the scallops and garnish. Serve immediately.
For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9

CURRY SCALLOPS

Curry Scallops image

Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.

Provided by Peter J

Categories Australian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

500 g scallops
1 tablespoon olive oil
1 tablespoon garlic, crushed
1 medium onion, finely diced
1 medium red capsicum, diced
1/4 teaspoon ground black pepper
2 teaspoons curry powder
1/4 cup thickened cream
1/4 cup milk
1 tablespoon white wine
1 tablespoon flour

Steps:

Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
Add flour and cook around 5 minutes more or until thickened.

Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6

RED CURRY OF SCALLOPS

Red Curry of Scallops image

This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon.

Provided by Sackville

Categories Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 17

Ingredients

2 cups coconut cream
1 tablespoon palm sugar
2 tablespoons fish sauce
1 cup coconut milk or 1 cup stock
12 -16 small scallops, cleaned
4 kaffir lime leaves, shredded
1 little red chile, julienned
1/2 cup coriander leaves
5 -8 long dried red chilies, soaked and drained
1 pinch salt
5 slices galangal or 5 slices ginger
3 tablespoons chopped lemongrass
4 tablespoons chopped garlic
3 tablespoons sliced red shallots
1 tablespoon coriander, chopped
10 white peppercorns
1 1/2 teaspoons shrimp paste

Steps:

First make the paste, using the listed ingredients.
The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
A pestle and mortar is the ideal tool for this.
When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
Season with sugar and fish sauce.
Add coconut milk and simmer until reduced.
Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
Check the seasoning, then arrange the scallops on a plate.
Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.

Nutrition Facts : Calories 1432.7, Fat 73.3, SaturatedFat 67.3, Cholesterol 8.6, Sodium 1772.4, Carbohydrate 190.7, Fiber 3.1, Sugar 166.7, Protein 15.2

Tips:

Mise en place: Gather and prepare all your ingredients before you start cooking. This will help you stay organized and prevent any mishaps.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh scallops, ripe pineapple, and aromatic curry paste.
Don't overcook the scallops: Scallops cook quickly, so be careful not to overcook them. Otherwise, they will become tough and rubbery.
Use a good quality red curry paste: The curry paste is the key to the flavor of this dish. Look for a paste that is made with fresh, flavorful ingredients.
Adjust the spiciness to your liking: If you don't like spicy food, you can use less curry paste or add some coconut milk to the dish.
Serve the dish with rice or noodles: Red curry scallops with pineapple is a delicious main course that can be served with rice or noodles.

Conclusion:

Red curry scallops with pineapple is a quick and easy dish that is perfect for a weeknight meal. It is also a great dish to serve at a party or potluck. The scallops are cooked in a flavorful red curry sauce with pineapple, bell peppers, and onions. The dish is served over rice or noodles.