Thai Sea Scallops with Toasted Pumpkin Seeds

by Metabolic Meals

by Metabolic Meals

Updated Jun 20, 2021

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Pumpkin Seeds
Pumpkin seeds pack a huge nutritional punch in a little package. They are a rich source of phosphorus, magnesium, manganese, and copper. About a handful also contains over 8 grams of protein and are loaded with essential fatty acids.

Curry Paste
Curry paste contains a mixture of ingredients that have beneficial properties. Turmeric, which gives curry paste its rich yellow color, is a strong detoxifier and cancer-fighter. While chili peppers, which gives curry paste its spicy flavor, acts as a stimulant for the digestive and circulatory systems and is rich in Vitamins A and C.

Thai Sea Scallops with Toasted Pumpkin Seeds (Serves 2)


  • 6 each U-10 Wild-Caught Sea Scallops (ask for “dry” or “diver” scallops)
  • ¼ cup crushed pumpkin seeds
  • 2 tablespoon coconut oil or grass-fed butter
  • Non-stick pan spray
  • 2 teaspoons Thai red curry paste
  • 1 tablespoon finely minced ginger
  • 1 tablespoon finely minced garlic
  • 1 teaspoon honey
  • 1 can (13 to 14 ounces) unsweetened coconut milk
  • 1 fresh lime
  • 3 tablespoons chopped cilantro leaves
  • Salt and pepper as needed


    • In a small sauce pan, add 1 tablespoon of coconut oil or grass-fed butter, then lightly sauté the ginger and garlic.
    • Add the coconut milk and whisk in the red curry paste and honey.
    • Bring to a boil, then simmer gently until the sauce slightly thickens.
    • Set aside.
    • Season the wild-caught scallops with salt and pepper.
    • Dab the wild-caught scallops with the pumpkin seeds to form an even coating on the top and bottom.
    • Spray the bottom of a small cast iron skillet with pan spray, then add the coconut oil or grass-fed butter.
    • When the coconut oil or grass-fed butter is hot, place the wild-caught scallops inside and cook until the pumpkin seed crust is golden brown.
    • Flip each wild-caught scallop over and repeat. This should take no more than 45 seconds on each side.
    • Serve the wild-caught scallops immediately with several spoonsful of sauce.


Calories 227
Total Fat 17g
Carbohydrates 5g
Protein 12g


Garnish the plate with fresh cilantro
Consider basmati rice as an excellent accompaniment for this dish.

Photographer: Carmen Troesser

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