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Thai scallops in coconut sauce

Thai food is always a delicious treat. But many restaurant varieties are loaded with unhealthy additives, and few of them contain the fun and exotic twist of scallops! Treat yourself and your family to this delicious mix of scallops and veggies in a creamy coconut sauce.

Thai scallops

Thai scallops in coconut sauce

Serving size 4

Recipe inspired by Healthy Green Kitchen

Historically, Thai food has always been exceptionally healthy. But many restaurant varieties these days are loaded with salt and other unhealthy additives. Save some money and do something good for your body by whipping up this delicious, nutritious and exotic meal yourself.


  • 2 tablespoons olive oil, separated
  • 1 cup bay scallops, thawed if frozen
  • 1 green pepper, julienned
  • 1/2 a small onion, diced
  • 1 green onion, chopped
  • 1/2 cup mushrooms, sliced
  • 1 tablespoon garlic, minced
  • 1/3 cup chicken stock
  • 1/3 cup light coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce
  • 1 pinch crushed red pepper
  • 2 cups bok choy, chopped
  • 1 cup bean sprouts
  • 1/4 cup cilantro, chopped



Get prepared

Chop vegetables. Defrost scallops, if necessary.

Chop vegetables


Cook the scallops

Cook the scallops and 1 tablespoon of oil in a large frying pan or wok over medium heat. Stir regularly for 3 or 4 minutes so scallops are evenly cooked. Remove from heat and drain.



Add the vegetables

Place the remaining olive oil, peppers, onions and mushrooms in the pan, and cook over medium heat until tender. Stir in the garlic and scallops.

Cooking vegetables


Add the sauce

Combine the chicken broth, coconut milk, lime juice, sugar, fish sauce and crushed red pepper. Add them to pan.

Add sauce


Top with bok choy

Add in the bok choy and bean sprouts.

Bok choy and sprouts



Bring to a simmer.




Remove from heat and serve over brown rice with a sprinkle of cilantro.

Thai scallops

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