In a large skillet over low heat, heat ¼ cup of coconut milk with the curry paste. (Try 2 oz of curry paste if you aren't feeling adventurous.) Cook stirring often for 3 minutes. Add the remaining coconut milk and bring to a boil. Turn the heat to medium.
Add the bell pepper, onion, carrots, brown sugar, fish sauce, and salt. Simmer for 15 minutes or until the sauce thickens and the vegetables are cooked through.
Turn off the heat and add the lime juice. Taste for seasoning and add more salt if you like.
In another skillet over medium-high, heat the vegetable oil. Add the scallops in one layer. Cook 3 minutes turn and cook the other sides for 3 minutes more.
In a serving dish, spoon the scallops into the middle. Spoon the vegetables on top. Serve with rice.