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Pat the scallops dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sear the scallops for about 2-3 minutes on each side, until golden brown and opaque. Remove from skillet and set aside.
In the same skillet, add a little more olive oil if needed and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2-3 minutes until fragrant.
Stir in the red curry paste, ground turmeric, and ground cumin. Cook for 1-2 minutes to release the spices' flavors.
Pour in the coconut milk and beef broth, stirring to combine.
Add the fish sauce and brown sugar, then bring the mixture to a simmer.
Add the fresh spinach leaves to the curry sauce and cook until wilted, about 2 minutes.
Return the seared scallops to the skillet and cook for an additional 2-3 minutes, ensuring they are heated through.
Stir in the fresh lime juice.
Serve the spicy coconut curry scallops over cooked jasmine rice.
Garnish with chopped fresh cilantro.