Past Recipes
Green Curry Scallops

Green Curry Scallops with Thai Lime Rice

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In Chef Shanna's latest ode to our favorite Thai curries, sticky rice is cooked with a crushed Thai lime leaf for maximum flavor. Snow peas and mini tri-color peppers (sweet, like bell peppers) are sautéed with ginger, green curry paste, and Thai chile, then simmered with coconut milk and lime juice. "Seared scallops join the party at the end," as Shanna notes, and the bowls are complete with a fresh cilantro garnish.

  • < 600 Calories
  • Spicy
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 570
  • Protein 25g
  • Total Carb 58g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Thai lime leaf
    • 1
    • Thai lime leaf
  • sticky rice
    • 1/2 cup
    • sticky rice
  • cilantro
    • 1/8 ounce
    • cilantro
  • ginger
    • 1/8 ounce
    • ginger
  • mini sweet peppers
    • 4
    • mini sweet peppers
  • lime
    • 1
    • lime
  • Thai chile
    • 1
    • Thai chile
  • snow peas
    • 4 ounces
    • snow peas
  • green curry paste
    • 1 tablespoon
    • green curry paste
  • coconut milk
    • 1 can
    • coconut milk
  • bay scallops
    • 10 ounces
    • bay scallops

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan
  • 10" medium pan

Allergens

Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Cook Thai lime rice

    Cook Thai lime rice

    Rinse all produce. Using your hand, crumple Thai lime leaf; place in a small pot with rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat; fluff rice with a fork, then cover again to keep warm.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, pick cilantro leaves and finely chop stems, keeping separate. Trim and discard skin of ginger and mince. Trim and discard stem ends from mini sweet peppers and discard seeds; thinly slice crosswise into rings. Halve lime and set aside 1 half for curry; cut remainder into wedges for serving. Halve Thai chile lengthwise; using a knife tip, discard seeds and stem, then thinly slice.

  3. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add snow peas and sweet peppers and sauté, stirring, until beginning to soften, 2 minutes. Add green curry paste, ginger, and Thai chile (skip or use half for less heat) and cook, stirring, until fragrant, 2 minutes more.

  4. Finish curry

    Finish curry

    Open coconut milk and add to pan with vegetables, along with ¼ cup water. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until thickened slightly, 2-4 minutes. Meanwhile, pat scallops very dry with paper towel; season with ½ teaspoon salt and black pepper. Once thickened, remove pan with curry from heat and stir in juice of ½ lime and ¼ teaspoon salt.

  5. Sear scallops

    Sear scallops

    Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Using a slotted spoon, transfer scallops to pan with green curry, still off heat, and toss to coat. Remove and discard Thai lime leaf from pot with rice.

  6. Knead rice and plate curry

    Knead rice and plate curry

    Transfer Thai lime rice to a clean, dry surface; sprinkle over cilantro stems. Using a spoon, spread rice into an even layer, then flatten and knead, folding it over itself repeatedly, until grains become sticky. Roll into 2 balls and transfer to serving bowls. Top with green curry scallops and garnish with cilantro leaves. Serve with lime wedges for squeezing over. Dig in!

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