Pan-Fried Scallops With Curry Sauce

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Washington Post


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2 tablespoons peanut oil

2 tablespoons finely minced garlic

1 to 2 tablespoon curry powder

1/2 teaspoon turmeric (optional)

1/2 teaspoon salt, or to taste

1 teaspoon sugar

1 cup unsweetened coconut milk

3 teaspoons freshly squeezed lime juice, or to taste

12 sea scallops

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