Scallops with coconut and ginger

An easy dish which takes just minutes. The sauce here is very south Indian in inspiration, based on a moilee. You could use it with prawns as well, to delicious effect. The delicate flavours of the scallops are enhanced by the lovely, velvety, creamy sauce and not overwhelmed by spice; actually, the spices bring out flavours from the shellfish and give it a lift.