Red Coconut Curry Sauce | Charlotte Fashion Plate

Ingredients

• 10-12, U10-U12 dry-packed scallops
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 lemongrass stalk, cut into three pieces and pounded
• 1/2 teaspoon coconut or turbinado sugar
• 2 tablespoons red curry paste
• 2 teaspoons chili garlic sauce
• 1 small Thai red chili, sliced thin
• 1 14-ounce can coconut milk with cream
• 1 teaspoon fish sauce
• Juice of 1 lime
• 2 tablespoons fresh chopped cilantro, plus more for garnish
• Cracked black pepper, for garnish
• Lime wedges, for serving