Scallops in Green Curry Sauce

Ingredients

• 1 pound scallops
• 2 tablespoons vegetable oil
• 4 tablespoons coconut cream
• 1 cup coconut milk, left undisturbed for a few hours
• 4 to 5 tablespoons green curry paste, or to taste
• 1/2 cup water
• 1/2 teaspoon salt
• 1 to 2 teaspoons fish sauce, or to taste
• 1/2 teaspoon brown sugar
• Basil or kaffir lime leaves, to garnish

Directions

1. Warm 1 tablespoon of the oil in a heavy pan. Add the scallops and sear them on one side only, leaving the second side uncooked. Transfer the scallops out of the pan and put them aside.
2. Open the coconut milk and spoon off the thick cream from the top, about 4 tablespoons. Stir the rest of the can so the remaining coconut cream blends back into the milk.
3. Add the oil to a large, nonstick pan with a lid and place it over medium heat. Once the oil is hot, but before it smokes, stir in the coconut cream and green curry paste. Cook, stirring, until the paste takes on a little color and the oil separates from the coconut cream.
4. Pour in the coconut milk and about 1/2 cup water to loosen the sauce. Use a little more or less water depending on the consistency you want. Stir in the salt, fish sauce, and sugar, then bring the mixture to a simmer.
5. Put the lid on the pan and let the curry simmer gently over low heat for about 5 minutes. At this point, the sauce can be made ahead and left covered for 2 to 3 hours.
6. Return the scallops to the curry sauce. Simmer them only briefly, about 10 to 20 seconds, just until cooked through. Finely chop the kaffir or basil leaves and stir them into the pan. Serve immediately.