Heat 2 tablespoons of neutral oil in a wide pot over medium-high heat. Add quartered Roma tomatoes cut-side down and cook for 3–5 minutes until they develop a nice char. Season with salt and pepper, then carefully flip the tomatoes using tongs to char the other side until softened and fragrant.

Once the tomatoes are charred, add 2 tablespoons of butter to the pot followed by 2 tablespoons of Indian curry paste. Cook for about 1 minute, stirring constantly, until the mixture becomes aromatic and the paste is well incorporated into the oil and butter.

Pour in 1 cup of chicken or vegetable stock, bringing the liquid to a gentle boil. Taste and adjust the seasoning as needed, then add 1 can of coconut milk, stirring well. Lower the heat and let the sauce simmer for 10 minutes on medium heat, allowing the flavors to blend and thicken.

While the sauce simmers, pat the sea scallops dry with a paper towel and season them generously with salt and pepper. After 10 minutes, gently place the scallops into the simmering sauce, ensuring they are partially submerged, then cover the pot and simmer on low for 5–6 minutes until the scallops are opaque and tender.

After cooking, check the scallops for doneness before removing the lid. Spoon the spicy coconut curry scallops into shallow bowls, pouring over the rich broth and top with the charred tomatoes. Garnish with fresh cilantro and a sprinkle of red pepper flakes for an added kick. Serve hot with warm naan or fluffy basmati rice alongside.