Lucy M. You’re probably wondering how to nail that restaurant-quality sear on scallops without overcooking them into little rubber discs. Here’s the thing: the real magic happens when you pair those golden, caramelized beauties with a creamy cashew sauce that’s got just enough kick to make your taste buds sit up and pay attention. But before you can master this weeknight winner, you’ll need to understand a few key techniques that’ll transform your cooking.
Why You’ll Love this Scallops with Spicy Cashew Sauce
There’s something about a perfectly seared scallop that just hits different, you know. The combination of tender, buttery scallops paired with a spicy cashew sauce creates this incredible balance that makes your taste buds dance.
I mean, who doesn’t love that nutty cashew flavor mixed with the heat from fresh chile and the earthiness of turmeric. The sauce itself is rich and creamy without being heavy, coating each scallop just right. Plus, this dish comes together faster than you’d expect—we’re talking weeknight dinner material here.
The green bell pepper adds brightness, while the mustard brings this subtle tang that ties everything together. It’s the kind of meal that feels fancy enough for company but simple enough for a regular Tuesday night.
After splurging on these gorgeous scallops, try Mary Berry’s Red Lentil Curry for budget-friendly brilliance. Both dishes showcase how the right spices and technique transform simple ingredients into something magnificent.
What Ingredients are in Scallops with Spicy Cashew Sauce?
The beauty of this seared scallops recipe lies in its carefully curated ingredients that work together to create layers of flavor and texture. Each component serves a purpose—from the star of the show, the fresh scallops, to the supporting cast of aromatics and spices that build a complex, satisfying sauce. This ingredient list is relatively straightforward, making it accessible for home cooks while delivering restaurant-quality results.
Ingredients:
- ⅔ cup toasted salted cashews
- 3 tablespoons sunflower oil
- 3 garlic cloves, crushed
- 1 pound (500 g) scallops
- 1 onion, chopped
- 1 green bell pepper, halved, seeded, and cut into thin strips
- 1 fresh red chile, halved, seeded, and finely chopped
- ½ teaspoon turmeric
- 1 cup fish stock
- 1 teaspoon coarse-grain mustard
- Salt and black pepper to taste
When selecting your ingredients, quality matters—particularly with the scallops, which should be fresh and ideally dry rather than wet-packed for better searing. The cashews should be truly toasted to maximize their nutty flavor, and using fresh garlic and fresh red chile will give you the most vibrant, punchy results.
If you can’t find fresh red chile, you can substitute with dried red pepper flakes, though you may need to adjust the quantity to taste. The fish stock can be store-bought or homemade, and vegetable or chicken stock works as a suitable alternative if fish stock is unavailable.
How to Make this Scallops with Spicy Cashew Sauce
- Place the cashews in a food processor or nut grinder and process until they form a smooth, fine powder. Set aside for later use in the sauce.
- Heat the oil in a large frying pan over medium-high heat. Add the garlic and scallops and stir-fry for 2 minutes, just until the scallops become opaque and slightly firm. Be careful not to overcook them. Remove the scallops with a slotted spoon and set aside on a plate.
- In the same pan, add the onion, green bell pepper, and chile. Reduce the heat to medium-low and cook gently, stirring occasionally, for 3–5 minutes until the onion softens and becomes translucent without browning. Sprinkle in the turmeric and stir continuously for 1 minute to release its earthy aroma and vibrant color.
- Add the ground cashews and stock to the vegetables in the pan, stirring well to combine everything into a smooth mixture. Bring to a boil, then reduce the heat and let the sauce simmer for 5–10 minutes, stirring occasionally, until it thickens to a creamy, coating consistency.
- Gently return the cooked scallops to the pan along with any accumulated juices. Stir in the mustard and season with salt and pepper to taste. Warm everything through over low heat for just a minute or two, being careful not to overcook the scallops. Serve hot over rice or with crusty bread to soak up the delicious sauce.
Scallops with Spicy Cashew Sauce
Ingredients
Method
- Place the cashews in a food processor or nut grinder and process until they form a smooth, fine powder. Set aside for later use in the sauce.
- Heat the oil in a large frying pan over medium-high heat. Add the garlic and scallops and stir-fry for 2 minutes, just until the scallops become opaque and slightly firm. Be careful not to overcook them. Remove the scallops with a slotted spoon and set aside on a plate.
- In the same pan, add the onion, green bell pepper, and chile. Reduce the heat to medium-low and cook gently, stirring occasionally, for 3–5 minutes until the onion softens and becomes translucent without browning. Sprinkle in the turmeric and stir continuously for 1 minute to release its earthy aroma and vibrant color.
- Add the ground cashews and stock to the vegetables in the pan, stirring well to combine everything into a smooth mixture. Bring to a boil, then reduce the heat and let the sauce simmer for 5–10 minutes, stirring occasionally, until it thickens to a creamy, coating consistency.
- Gently return the cooked scallops to the pan along with any accumulated juices. Stir in the mustard and season with salt and pepper to taste. Warm everything through over low heat for just a minute or two, being careful not to overcook the scallops. Serve hot over rice or with crusty bread to soak up the delicious sauce.
Notes
What is the Best Sauce to Use with Scallops?
The best sauces enhance scallops’ delicate, naturally sweet flavor without overwhelming them. Butter-based sauces are classic choices, with brown butter and lemon offering timeless elegance. Beurre blanc, a silky emulsion of white wine, shallots, and butter, provides sophisticated refinement that complements their tender texture beautifully. Cream sauces offer indulgent options that work wonderfully with scallops. Tarragon cream adds aromatic complexity, while spicy cashew sauce brings richness and exotic flair. Light garlic cream provides comforting bold flavors without overpowering the seafood’s natural sweetness. Wine-based reductions capture cooking liquid essence, creating refined sauces with minimal ingredients. Light tomato-based options provide brightening acidity. The key is choosing sauces that respect scallops’ premium quality, avoiding overly heavy accompaniments that would mask their delicate nature and subtle sweetness.What is the Best Sauce to Use with Scallops?
The best sauces enhance scallops’ delicate, naturally sweet flavor without overwhelming them. Butter-based sauces are classic choices, with brown butter and lemon offering timeless elegance. Beurre blanc, a silky emulsion of white wine, shallots, and butter, provides sophisticated refinement that complements their tender texture beautifully.
Cream sauces offer indulgent options that work wonderfully with scallops. Tarragon cream adds aromatic complexity, while spicy cashew sauce brings richness and exotic flair. Light garlic cream provides comforting bold flavors without overpowering the seafood’s natural sweetness.
Wine-based reductions capture cooking liquid essence, creating refined sauces with minimal ingredients. Light tomato-based options provide brightening acidity. The key is choosing sauces that respect scallops’ premium quality, avoiding overly heavy accompaniments that would mask their delicate nature and subtle sweetness.
Scallops with Spicy Cashew Sauce Substitutions and Variations
Want to make this dish your own without completely reinventing the wheel? I’d swap the cashews for almonds or macadamia nuts if I’m feeling adventurous, though cashews bring that buttery richness that’s honestly hard to beat.
The fish stock can get swapped for chicken or vegetable stock depending on what I’ve got lingering in my pantry. Not a spice lover? I’d dial back the red chile or skip it entirely, letting the mustard carry the heat instead.
I might toss in coconut milk for creaminess, or substitute the turmeric with curry powder if I want more complexity. The bell pepper’s flexible too—I could use snap peas or broccoli. Really, the scallops are your star here, so keep those pristine and you can’t go wrong.
What to Serve with Scallops with Spicy Cashew Sauce
Now that you’ve nailed the scallops and their spicy cashew sauce, you’re probably wondering what actually goes on the plate alongside them. I’d suggest a bed of jasmine rice or coconut rice to soak up that rich, creamy sauce without competing for attention.
A simple stir-fried vegetable medley works beautifully too, maybe bok choy or snap peas with garlic. If you’re feeling fancy, steamed basmati rice adds elegance without fuss.
For something lighter, consider a crisp green salad with lime vinaigrette to cut through the sauce’s richness. Roasted asparagus or tender broccoli florets bring color and texture to your plate. Want to keep things simple. Plain white rice does the job perfectly fine, letting those scallops shine without distraction.
Final Thoughts
If you’re looking to impress someone at dinner without spending all day in the kitchen, this seared scallops recipe with spicy cashew sauce delivers the goods in less time than you’d think. The combination of tender scallops and that creamy, kick-packed sauce makes for a restaurant-quality meal that feels fancy but isn’t complicated. I’d say this dish strikes the perfect balance between elegant and approachable. You’re getting protein, vegetables, and bold flavors all in one pan. Whether you’re cooking for a date night or just treating yourself to something special, this recipe proves you don’t need hours of prep work to eat well. Give it a shot and see why scallops deserve a permanent spot on your dinner rotation.
