Preparation

• Follow the recipe forSeared Scallops, using 2 Tbs. peanut or extra-virgin olive oil to sear the scallops.
• Once the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat. Add the oil, onion, carrot, and ginger, and sauté until the onion begins to soften, 3 to 4 min. Stir in the curry paste. Add the coconut milk and simmer, stirring, until smooth, about 2 min. Add the herbs and lime juice. Reduce the heat to low and return the scallops and any accumulated juices to the pan. Gently roll the scallops around to coat them in the sauce and warm them through. Taste for salt and serve immediately.