Directions
In a skillet, heat the sesame oil over medium-high heat. Sear the scallops for about 1 minute and 30 seconds per side, depending on their size. Set aside.
In the same skillet, sauté the red curry paste, ginger, and garlic for 2 to 3 minutes to release their aromas.
Meanwhile, dissolve the Caf-Lib in the boiling water.
Add the coconut milk, infused Caf-Lib, and paprika to the skillet. Season with salt and pepper, to taste.
Transfer the sauce to a blender or food processor and blend until smooth, silky, and slightly frothy.
To serve, spoon the coconut sauce into ceramic tasting spoons, top with one scallop, one M’LORD mandarin segment, sprinkle with green onions, and serve with small lime wedges.