Ingredients for 4 - 6 servings:

1/3 cup coconut or Canola oil, divided

1 yellow onion, peeled and chopped

1 yellow pepper, seeded and chopped

1/4 cup freshly peeled and grated turmeric

1 teaspoon cinnamon

1/2 teaspoon freshly ground black pepper'

5 cloves garlic, peeled and minced

3 cups coconut mik

2 cups yellow cherry tomatoes

1 1/2 Melissa's baby white potatoes

1/2 teaspoon sea salt

1 pound sea scallops (optional)

1 bunch kale, leaves torn in small pieces from the stem

2 tablespoons unsweetened, flaked coconut

1/4 teaspoon salt

Braised Potatoes: Heat 2 tablespoons oil in a large casserole. Cook the onion and pepper pieces slowly until they soften. Stir in the turmeric, cinnamon and pepper with 1 teaspoon oil to dissolve the spices. Continue to cook and stir another 2 minutes to incorporate the seasonings. Add the garlic pieces with another teaspoon of oil to avoid sticking and cook for 1 minute. Pour in the coconut milk and add the tomatoes. Stir this mixture as it comes to a simmer. Cook, uncovered, until the liquid is thickened, the tomatoes have melted and the volume is about 4 cups.

While the coconut milk simmers, cut a slit half-way through each potato. Add them with the salt to the mixture and cook slowly, uncovered, until they are very soft yet still hold their shape, 30 - 40 minutes.

Coconut Kale: Heat 2 tablespoons oil in a large skillet. Add the kale and coconut and saute over medium-high heat until the kale has wilted, about 3 minutes. Add salt and transfer to serving platter.

Scallops: Remove them from the refrigerator 30 minutes in advance of cooking. Lightly season them with kosher salt and freshly ground black pepper. Reserve  Add remaining oil to the hot skillet. Wipe moisture from the scallops and saute them on both sides until they are firm to the touch, about 5 minutes.

Serving: Spoon the potatoes and their braising liquid in the center of the kale and place the scallops around the potatoes. Serve immediately.