Heat a large sauté pan over medium heat, and add the grapeseed oil.

Season the scallops with salt and pepper to taste, and sear in the hot pan until deeply caramelized, 2 to 3 minutes. Flip, and continue cooking for an additional minute.

Remove the pan from the heat, and add the lime juice.

Transfer the scallops to a platter or shallow serving dish and top with Red Coconut Curry Sauce.

Garnish with a sprinkling of toasted coconut, and serve.