Instructions: Directions: Combine the 1/4 cup olive oil and Tommys Thai seasoning in a mixing bowl. Add the scallops and toss to coat. Cover bowl and refrigerate for 3 hours. Prepare the scallops by either grilling or in a large skillet with 1 T. olive oil. Sear for 2-3 minutes on each side. Remove from pan and sprinkle with chili powder. For the ginger cream sauce, melt the butter and olive oil in a deep sauce pan. Add the shallots and garlic and saute for 2 minutes. Add the ginger and cook for 2 minutes. Add the white wine, Thai fish sauce, and white pepper. Bring to a boil and reduce heat to medium, cooking for 3 minutes. Pour in the coconut milk and increase heat to high and boil for 2 minutes. Stir in the whipping cream and return to a boil.

Reduce heat and allow to simmer for 5 minutes. Strain sauce and keep warm.

Combine 1/3 cup of the sauce with the Santa Fe chili powder in a small squeeze bottle. To serve, cover the bottom of the plate with the ginger cream sauce. Arrange a cluster of scallops. Squeeze straight lines of the chili mixture around the scallops and stroke the lines to make flame design.

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