Seared Scallops with Lemongrass and Coconut

Ingredients

• 1½ pounds scallops
• 1 tablespoon avocado oil
• ½ teaspoons kosher salt
• 2 large shallots, peeled and thinly sliced
• 2 lemongrass stalks, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 teaspoons finely grated fresh ginger
• 1 pinch crushed red pepper flakes
• 1 can coconut milk
• 2 teaspoons fish sauce
• 1 limes, juiced
• ½ cups loosely packed cilantro