4 oz. panang curry paste
2 Tablespoons vegetable oil
2.5 cups coconut milk (about 20 oz.)
1 lb. scallops
2 tablespoons olive oil
2 tablespoons butter
Stir fry panang curry paste in vegetable oil for about 3-5 minutes.
Add 1.25 cups coconut milk and stir. Simmer on low heat.
In a separate non stick skillet heat olive oil and butter.
Make sure scallops are dry and add a few to the pan once the fat is smoking in the pan.
Sear for 1.5 minutes per side.
Remove scallops from heat and plate.
Add the rest of the coconut milk to the curry, stirring to combine.
Pour sauce over scallops and serve.