Rinse scallops, pat dry. Press them into chopped almonds to coat, and set aside.
Remove the root ends from the scallions. Split the white part lengthwise, and cut the full green-and-white length of the scallions into 1 1/2 inch lengths.
Slice the peppers into 1/8-inch rings, removing the seeds.
In a heavy skillet on medium-high, heat about 2 tablespoons coconut oil, add diced ginger and scallions to the pan, and sauté for 2 minutes. Move to the side of the pan.
Add the scallops to brown on one side, turning to brown on the other side. The almonds will come off the scallops, but will have imparted flavor, and they add great texture to the sauce.
When the scallops are lightly browned, and just before they are cooked through, place ginger and scallions on top and top it all with the sweet pepper rings.
Immediately drizzle Zena’s Sassy Almond-Sesame Sauce around the edge of the pan, gently shaking and stirring gently to distribute. Heat ‘til just bubbly.
Then add coconut milk in the same fashion.
Cook for one minute. Cover and remove from the heat for about another minute.
Tip the pan and coax all into a heated serving bowl or individual ramekins. This dish is to be enjoyed just as it is, or if desired, it also goes nicely over rice or pasta.
To transform into soup:
Add more coconut milk with a little water or mild chicken broth...enjoy!