This dish is traditionally made with prawns but every so often, I like to mess with tradition…respectfully, of course.
In a non stick pan, melt 1-2 tbsp butter and fry scallops until golden, approximately 1-2 minutes on each side depending on the size of the scallops. Set aside.
Over medium high heat, place a wok and heat the vegetable oil. Gently pour egg yolks and stir briskly with a fork to form thin strands. Cook until strands are crispy then remove and set aside.
Using the same wok, melt butter with 1 tsp of vegetable oil. Add curry leaves and cook for 1-2 minutes. Add garlic and chillies and cook for another minute. Return scallops and egg floss into wok then add soy sauce and sugar.
Serve immediately with steamed rice.