Ginger Cream Scallops

2 Tbsp VE THAI SEASONING
1/4 cups olive oil
2 lb. lg. scallops, patted dry
1 1/2 tsp VE CHILI POWDER
1 Tbsp olive oil

SAUCE:
2 Tbsp butter
2 Tbsp oil
2 Tbsp shallot, finely chopped
2 Tbsp garlic, finely chopped
1/4 cup fresh ginger, peeled & finely chopped
1/2 cup white wine
1 Tbsp fish sauce, or chicken stock
VE WHITE PEPPER
3/4 cups coconut milk
1 1/4 cup whipping cream

1. Mix together Thai Seasoning, Olive oil and Scallops. Cover and refrigerate for 3 hours.
2. In large frying pan, over high heat, add 1 Tbsp of olive oil. Add scallops cook for 2-3 minutes on each side. Remove from heat and allow to drain on paper towels.
3. Sprinkle with CHILI POWDER. Set aside.
4. Sauce: Melt butter and oil over high heat. Sauté shallots, garlic and ginger for 2 minutes. Add white wine, fish stock and white pepper. Bring to a boil. Reduce heat to medium and cook for 3 minutes more. Increase heat to high and add coconut milk; bring to a boil. Stir in whipping cream and again bring to a boil. Reduce heat to low and allow to simmer until reduced by half. Strain & keep warm.
5. Serve Scallop mixture over a bed of rice. Top with sauce.