Thai Green Curry with Seared Scallops

Pat the scallops thoroughly dry with paper towels and season lightly with salt.

In a heavy-bottomed wok or pot, heat a tablespoon of oil over medium-high heat. Add the green curry paste and fry for 2 minutes until fragrant.

Pour in 1/2 cup of the thick coconut cream from the top of the can. Stir constantly until the oils begin to separate and rise to the surface.

Add the remaining coconut milk, fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer.

Toss in the snap peas and cook for 3 minutes until tender-crisp.

While the curry simmers, heat a separate non-stick skillet to high heat with a touch of oil.

Sear the scallops for 90 seconds on one side without moving them to create a golden crust, then flip and cook for 60 seconds on the other side.

Stir the Thai basil into the curry and remove from heat immediately to maintain the herb's bright color.

Ladle the curry into shallow bowls and carefully place three seared scallops on top of each serving.

Garnish with additional fresh basil and serve immediately with jasmine rice.