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1
Make the curry 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
Make the curry In a saucepan, heat the canola oil.
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3
Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes.
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4
Add the ground spices, turmeric, sugar and 1/2 teaspoon of salt and cook, stirring, for 30 seconds.
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5
Add the coconut milk, fish sauce and saffron, bring to a boil and simmer for 5 minutes.
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6
Cover and let stand for 15 minutes.
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7
Strain the curry sauce and return it to the pot.
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8
Stir in the lime juice and basil; keep warm.
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9
Meanwhile, make the salad In a bowl, combine all of the ingredients except the grapefruit and mint; let stand for 15 minutes.
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10
Carefully peel the grapefruits, removing all of the bitter white pith.
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11
Working over the bowl, cut in between the membranes to release the sections.
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12
Stir in the mint.
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13
Cook the scallops In a large nonstick skillet, heat 2 tablespoons of the canola oil.
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14
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.
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15
Repeat with the remaining oil and scallops.
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16
Cook the scallops Serve the scallops with the grapefruit salad; drizzle with some of the curry sauce, garnish with the cashews and serve.
