Heat a wide pot over medium-high heat and add a splash of neutral oil until shimmering. Carefully place quartered Roma tomatoes cut-side down in the pot, cooking for 3-5 minutes until charred. Flip and cook for an additional 1-2 minutes. Season with salt and pepper.

Add a tablespoon of butter to the pot and let it melt into the charred tomatoes. Mix in the Indian curry paste, stirring for about 1 minute until it becomes fragrant and well combined.

Pour in your choice of chicken or vegetable stock, raising the heat until the mixture comes to a boil. Taste and adjust seasoning. Then, reduce the heat to a gentle simmer and stir in the unsweetened coconut milk.

Pat the sea scallops dry with paper towels and season each scallop generously with salt and pepper.

Carefully place the seasoned scallops into the simmering broth, cover with a lid, and let them simmer for 5-6 minutes. Turn off the heat and allow the scallops to sit covered for an additional 1-2 minutes.

Ladle the fragrant sauce and charred tomatoes into shallow bowls. Place the scallops on top and garnish with fresh cilantro and a sprinkle of red pepper flakes. Serve warm alongside fluffy naan or aromatic basmati rice.