Total Calories: 831
Combine ¼ cup olive oil and Thai seasoning in a large mixing bowl and whisk to blend well. Add scallops and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours.
Prepare charcoal grill. Grill scallops until opaque, about 3 minutes on each side. Or, alternatively, place a large skillet over high heat. Coat it with 1 tablespoon olive oil, add scallops, and sear for 2 to 3 minutes on each side. Arrange on paper towels to absorb excess liquid. Sprinkle with 1 ½ teaspoons chili powder and set aside.
For sauce, melt butter with oil in a deep saucepan over high heat. Add shallots and garlic and sauté 2 minutes. Add ginger and sauté, stirring, 2 minutes. Add wine, fish sauce, and white pepper and bring to boil, then reduce heat to medium and cook, stirring, 3 minutes. Add coconut milk, increase heat to high, and bring to boil; boil 2 minutes. Stir in cream and return to boil. Reduce heat to low and simmer until reduced by half, about 5 minutes. Strain sauce through a fine sieve and keep warm.
For chili “flames”, combine 1/3 cup ginger cream sauce and chili powder in a small squeeze bottle and shake well to blend.
Divide ginger cream sauce among 4 serving plates, smoothing over entire bottom of plate. Arrange a cluster of scallops in center of each plate. Squeeze straight lines of chili mixture around scallops and gently stoke across lines with tines of a fork to make “flames”. Serve right away.
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