Place the grated coconut on a dry skillet and roast it over medium heat until golden brown and dry, about 12 minutes. Set aside
Prepare choo chee curry sauce:
Coconut cream usually floats on top and the bottom is usually liquid. Scoop the cream out to make up to 1 1/2 cups. Pour 1 cup of this in a wok or skillet. Bring it to a boil. The coconut cream will bubble, frothy and separate, you will see a layer of oil on top and the coconut cream turns into curds like
Add choo chee curry paste or red curry paste, kaffir lime leaves, and stir-fry for about 1 minute. Add coconut sugar,fish sauce, toasted coconut (if using red curry paste), and the rest 1/2 cup of the coconut cream and bring to a gentle simmer. You can add more coconut cream if you don't want the sauce to be as thick. Lower the heat to let it gently simmer for about 1 minute. Have a taste and add more brown sugar and/or fish sauce if necessary. Stir to mix everything
When ready to serve:
Preheat a frying pan with 1 Tbsp of oil. When the oil is really hot, gently place the scallops in the pan (try not to overcrowd the pan and cook in batches if necessary) and let it cook for 1 minute on each side undisturbed. They should have nice brown sear on each side. Use tongs to remove the scallops and place on serving platter. Repeat with the remaining scallops. Ladle the curry sauce over the scallops and serve immediately
Coconut sugar makes the sauce darker. You can use Thai palm sugar or regular brown sugar. Level of sweetness will be slightly different, so adjust to your taste.