Pan Seared Scallops with Coconut Curry

Serves 4

For the scallops:
1 tablespoon virgin olive oil
1 pound fresh, or frozen* large scallops

For the sauce:
1/2 small onion, halved and thinly sliced
1 inch knob of fresh ginger, minced
2 teaspoons Thai curry paste (red or green)
3/4 cup full fat coconut milk
1 lime juiced
Sea salt
Fresh herbs, such as Thai basil, mint, cilantro and micro greens, for garnish.
4 scallop shells for serving.

In a large skillet, heat the oil over medium-high heat. Add the scallops and sear on quickly of each side until crispy brown. Do not over cook, scallops cook quickly. Remove from pan to plate.

Return heat to pan on medium, along with juices from scallops, add onion and ginger and sauté, about 4 minutes, until the onion is soft. Add the curry paste, stir and add the coconut milk, simmer gently for about 3 minutes. Taste, add salt as necessary.