Remove any side muscles from the scallops. Pat them dry with a towel. Lightly dust the scallops with salt and pepper and flour and set aside. Heat a large skillet to medium high and add 3 tablespoons butter. When butter begins to brown, sear seasoned sides of the scallops for 2-3 minutes, then remove from pan. Wipe the pan clean with a paper towel and add remaining butter, chopped shallots and wine. Let the mixture come to a boil, then reduce to a simmer and let reduce for 2-3 minutes over medium heat. Add whipping cream, coconut milk, fresh cilantro, curry and fish sauce, and simmer until slightly thickened-about 8 minutes over medium heat. Add red chili paste for additional heat. Follow directions on the back of rice bag and cook the Jasmine rice. Set aside. Divide rice evenly into the center of each plate. Divide the scallops evenly with the seared side up. Check seasoning of the sauce, then spoon sauce around the rice.