New This Month

Fried Red Scallop Curry

  • Servings: 2

Source: Martha Stewart Living, May 2003


  • Vegetable oil, for frying
  • 8 large sea scallops, tough muscles removed, and halved horizontally
  • Red Curry Paste
  • 2 large pinches sugar
  • 3 tablespoons fish sauce
  • 1/2 cup chicken stock
  • 5 kaffir lime leaves, finely shredded, for garnish
  • 1/4 cup fresh cilantro leaves, for garnish
  • Steamed jasmine rice, for serving


  1. Heat 2 inches of oil in a heavy wok over medium-high heat. Add the scallops, and fry until golden brown on both sides, 2 to 3 minutes. Remove to a plate; set aside.

  2. Pour off all but 3 tablespoons of the oil, and discard. Add curry paste to wok, and fry over medium heat until fragrant, about 5 minutes. Season with sugar and fish sauce. Continue to simmer until quite oily, moistening with the stock.

  3. Return scallops to wok and cook until heated through. Divide between 2 plates. Garnish with lime and cilantro leaves. Serve immediately with rice.

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