Spicy Coconut Curry Scallops

Char the tomatoes:

1. Heat the oil in a wide pot over medium-high. Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving for 3-5 minutes. Once charred, flip and cook an additional 1-2 minutes. Season with salt and pepper.

Brown the curry paste:

1. Melt the butter into the pot and add the coconut paste. Lightly mash it with the back of your spoon and cook for 1 minute until fragrant.

Simmer the sauce:

1. Pour in the chicken or vegetable stock and bring to a boil. Taste and season to your preferences. Reduce heat to medium and add the coconut milk.
2. Allow to bubble on medium heat for 10 minutes. Do not allow the sauce to reduce too much or to boil too hard.

Cook the scallops:

1. While the sauce simmers, pat the scallops dry and remove the side muscle. Season well with salt and pepper.
2. Gently place the scallops in the broth in an even layer and reduce heat to low. Cover and simmer for 5–6 minutes. Turn off the heat and leave the scallops in the pot with the lid on for 1–2 minutes.
3. Remove the lid. If the scallops are opaque, serve immediately. If they need to cook a little longer, cover again and allow the residual heat from the broth to cook them. Do not overcook them!

To serve:

1. Ladle the coconut curry broth and charred tomatoes into shallow bowls and arrange 4 scallops in each bowl. Garnish with minced cilantro, red pepper flakes. Serve with cooked warm naan or cooked basmati rice, if desired.