Serves 2

1/4 cup lite coconut milk
1/4 cup whole milk
1 tablespoon lite sour cream
Juice from 1/2 lime
1/4 teaspoon curry powder
1/8 teaspoon ground cumin
1/2 teaspoon ginger, grated
6 fresh scallops, about 12 ounces total
1 tablespoon extra virgin olive oil
Salt and pepper
Basmati rice with ginger and curry (see recipe)

In a small saucepan, cook the coconut milk, milk, lime juice, curry powder, cumin, and ginger over low heat. Season with salt and pepper.

Season scallops with salt. Heat oil in a small sauté pan over medium high heat. Place scallops flat side down and sear, about 2 minutes per side. Remove from heat.

Turn the heat to medium high under the sauce and whisk rapidly, about 30 seconds. This process emulsions and thickens the sauce.

Divide the rice between two plates. Place three scallops atop the rice. Spoon the sauce over and serve.