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Scallops with Spicy Cashew Sauce

Scallops with Spicy Cashew Sauce

Tender scallops are briefly seared until opaque, then folded into a rich, creamy cashew sauce infused with garlic, fresh chile, turmeric, and mustard, creating an exotic dish with Southeast Asian flavors and luxurious texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 276
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.