Ingredients

F&W

CURRY

2 green cardamom pods

1 whole star anise pod

1/2 tablespoon whole coriander seeds

1 teaspoon cumin seeds

1 teaspoon canola oil

4 garlic cloves, peeled and crushed

Two 1/4-inch pieces of unpeeled ginger

1/2 tablespoon ground turmeric

1/2 tablespoon sugar

Kosher salt

2 1/2 cups unsweetened coconut milk

2 tablespoons Asian fish sauce

Pinch of saffron threads

2 tablespoons fresh lime juice

1 cup Thai basil leaves, torn

SCALLOPS

1/4 cup canola oil

24 large sea scallops (2 pounds)

Kosher salt

3/4 cup salted roasted cashews

Preparation

MAKE THE CURRY

  1. In a skillet, toast the cardamom, star anise, coriander and cumin over moderately low heat, stirring, until fragrant, 2 minutes; transfer to a spice grinder and let cool completely, then coarsely grind.

  2. In a saucepan, heat the canola oil. Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes. Add the ground spices, turmeric, sugar and 1/2 teaspoon of salt and cook, stirring, for 30 seconds. Add the coconut milk, fish sauce and saffron, bring to a boil and simmer for 5 minutes. Cover and let stand for 15 minutes.

  3. Strain the curry sauce and return it to the pot. Stir in the lime juice and basil; keep warm.

  4. In a large nonstick skillet, heat 2 tablespoons of the canola oil. Season the scallops with salt, add half to the skillet and cook over moderately high heat, turning once, until just barely cooked through, 5 minutes; transfer to a plate. Repeat with the remaining oil and scallops.

  5. Serve the scallops drizzled with some of the curry sauce, garnish with the cashews and serve.

MAKE AHEAD The strained curry sauce can be made up to 3 days in advance; stir in the lime juice and basil just before serving.