seafood Panang Curry

Ok this is my first recipe I am going to be sharing. Seafood panang, panang curry is a dish from Thailand. It is not very spicy, but it has a little kick with some sweetness to it. It is one of my favorite curry dishes, hope you like it!
( on the side are mini empanadas, which i will post the recipe later for those)

For the Panang:
Serves 2

8 large scallops
1/4 lb small-medium shrimp ( about 6 per person)
1Tbs olive oil
1 Tbs Panang curry paste ( you can find it at specialty markets or online)
2 cloves minced garlic
1/2 cup of frozen peas and carrots
1/4 sweet onion chopped small
1/2 cup of coconut milk
salt & pepper to taste

In a wok, or large saute pan heat the oil over medium heat. once oil is hot add the garlic and onion with some salt and let sweat. once the onions and garlic are done (once onions begin to brown) add the curry paste and allow it to heat until you are able to smell it. At this point cook the shrimp in the mixture until almost fully cooked, then add the coconut milk , peas, and carrots and let cook over medium heat until the curry has mixed with milk fully and shrimp are done cooking.

Cook the scallops with a light dusting of salt and pepper to taste in a medium pan, or cast iron skillet (be careful not to over cook the scallops, it is very easy to do) once they are done put them on top of a good amount of jasmine rice in a bowl, then pour the contents of the curry dish onto the scallops. This allows the rice to soak up all the delicious curry sauce that falls off the scallops.
lastly, and most importantly enjoy!