Ingredients
1 tablespoon neutral oil
4 Roma tomatoes, quartered
2 tablespoons butter
1 tablespoon Indian curry paste
2 cups chicken or vegetable stock
1 cup coconut milk
16 dry sea scallops, side muscle removed
Salt and pepper to taste
¼ loosely packed cilantro, minced
Red pepper flakes, optional, for garnish
4 pieces store-bought naan, toasted
Instructions
Char the tomatoes:
Heat the oil in a wide pot over medium-high. Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving for 3-5 minutes. Once charred, flip and cook an additional 1-2 minutes. Season with salt and pepper.
Brown the curry paste:
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