This is a nice but complex, flavorful curry that doesn't overpower the taste of the scallops. The red curry and Roma tomatoes really help bring together the creamy coconut milk into a sauce that we feel just belongs with the sea scallops. The scallops bring a slight sweetness to balance the overall dish, while still being the star of the show. This dish is best served over some steamed rice or along side some naan (or flat bread). If you’re not a fan of red curry, green or yellow can easily be substituted into the dish, but with all curry, remember, you can always add more to the dish, but you can’t remove it after it’s been added, so add with caution. While this recipe has a couple of steps, It’s all done in one Swiss Diamond pan and comes together very quickly.