Spicy Coconut Curry Scallops

Pat the scallops dry with a paper towel and season with a pinch of salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Sear the scallops for about 2-3 minutes on each side, until golden brown and opaque. Remove from skillet and set aside.

Make the Curry Sauce:

In the same skillet, add a little more olive oil if needed and sauté the chopped onion until translucent, about 3-4 minutes.

Add the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2-3 minutes until fragrant.

Stir in the red curry paste, ground turmeric, and ground cumin. Cook for 1-2 minutes to release the spices' flavors.

Pour in the coconut milk and beef broth, stirring to combine.

Add the fish sauce and brown sugar, then bring the mixture to a simmer.

Combine and Cook: