In a large skillet, heat oil on medium high heat. Place scallops in pan, but don’t crowd them; they like a little breathing room! Cook on one side until browned, about one-and-a-half minutes. Flip them over and do the same on the other side. Once they are nicely browned on both sides, remove them from the pan and place on a plate.
Add a tiny bit more oil to the pan if necessary, and then add your mixture of garlic, lemongrass (if using) and ginger, scraping up the browned bits from the bottom of the pan with a spatula. Cook until fragrant, about a minute. Add in the curry paste, the coconut milk and lime juice. Whisk the mixture so the curry paste is incorporated into the liquid and bring to a gentle boil. This should only take a minute or two.
Add the scallops to heat through, only another minute or two, and add salt and pepper to taste. Garnish with fresh chopped basil and cilantro and serve.