Step 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.

Step 2

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. Add the crushed red pepper and chili powder, if using, and lightly sauté until fragrant, about 45 seconds.

Step 3

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

Step 4

While the sauce simmers, pat the scallops dry and remove the side muscle. Season liberally with salt and pepper.

Step 5

Gently place the scallops in the broth in an even layer and reduce heat to low. Cover and simmer for 4-5 minutes. Turn off the heat and allow the scallops to rest for 1 minute. 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!

Step 6

Ladle the coconut curry broth and charred tomatoes into a shallow bowl and arrange the scallops in the broth. Garnish with fresh cracked pepper, red pepper flakes, and herbs like cilantro or parsley leaves, if desired. Serve with cooked basmati rice or naan bread, if desired. Enjoy!