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