Scallops In Yellow Curry Recipe

Name: Scallops In Yellow Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
MAKE THE CURRY
2
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.
3
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.
4
3. Strain the curry sauce and return it to the pot. Stir in the lime juice and basil; keep warm.
5
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.
6
5. Serve the scallops drizzled with some of the curry sauce, garnish with the cashews and serve.
7
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.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: F&W, CURRY, 2 green cardamom pods, 1 whole star anise pod, and more.

Yes, Scallops In Yellow Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops In Yellow Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions