In a saucepan, combine sauce, coconut milk and paste. Whisk until fully combined and heat until bubbly. Season, taste and adjust to your preference.
The sauce can be made a day or two ahead. The flavor intensifies as it sits.
To make scallops,
Heat a non-stick pan until it's almost smoking hot add 1 TBS grapeseed oil (higher smoke point, it's what I use) or olive oil.
While pan is heating, pat scallops dry and season one side with salt & pepper.
Add scallops one at a time to the pan and allow them to cook about 90 seconds to 2 minutes (depends on size).
Quickly season the side facing up and flip once.
You are looking for a nice golden brown crust like you see in my photos.
Gently Remove scallops from the pan to halt the cooking process, blot on a paper towel (if you choose)and plate.
Yields enough sauce for 4 people.