1. Pat the scallops dry with paper towels to ensure a good sear. Season them with a pinch of salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side, until they are golden brown. Remove them from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 4-5 minutes.
4. Add the garlic and ginger, stirring for about 1 minute until fragrant.
5. Stir in the red curry paste, cumin, and coriander, cooking for another minute to release the spices’ aromas.
6. Pour in the coconut milk, fish sauce, lime juice, and sugar, stirring to combine. Let the mixture simmer for 5-7 minutes to thicken slightly.
7. Return the scallops to the skillet, gently spooning the sauce over them. Allow them to cook in the sauce for an additional 2-3 minutes.
8. Garnish with fresh cilantro and serve with lime wedges on the side.

This recipe is quite forgiving, so feel free to adjust the seasoning to your taste. The key is to balance the flavors, ensuring that each ingredient shines through.