*scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels on both sides. If side muscles remain, remove them. Season both sides lightly with sea salt and freshly ground black pepper; set on a plate while you make the sauce and cashews (this helps form a better sear).

Sear scallops

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Working in a single layer (do not overcrowd), place scallops flat side down and press gently to ensure contact. Sear without moving 1.5–2 minutes, until a deep golden crust forms. Flip scallops, add 2 tbs butter and tilt pan to baste for 30–45 seconds until scallops are just opaque in the center (internal temp ~125–130°F for medium). Transfer to a warm plate and tent lightly with foil. Repeat if using multiple batches.

Prepare aromatics

Roughly chop Serrano peppers (remove seeds for milder heat), the optional Thai green chile if using, shallot, garlic and lemongrass so they blend easily.

Blend curry paste

In a small blender or food processor combine Serrano peppers, optional green chile, cilantro, basil, chopped shallot, garlic, lemongrass, lime zest, 1 tbs lime juice, and 1 tsp neutral oil. Pulse to a coarse paste, then scrape down sides and blend until mostly smooth. If needed add 1–2 tbs water or stock to help the blades move; the paste should be spoonable but not watery.

Cook sauce

Return the skillet used for scallops to medium heat and add the green curry paste. Sauté, stirring, for 1–2 minutes just until fragrant (this mellows raw edge). Add coconut milk, 1/4 cup vegetable stock, fish sauce, brown sugar and kosher salt. Stir and bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 2–3 minutes to slightly thicken and marry flavors. Taste and adjust: add remaining 1 tbs lime juice for brightness, or a pinch more sugar or fish sauce to balance. Keep sauce warm on lowest heat.

Finish sauce (optional smooth)

For a silkier texture, transfer the cooked sauce to the blender and pulse once or twice to smooth, then return to the pan and warm briefly. Alternatively leave slightly chunky for more herb texture.

Toast cashews (optional)

Place a small dry skillet over medium heat. Add raw cashews and toast, stirring frequently, 3–4 minutes until fragrant and lightly golden. Remove from heat and cool slightly. (You can skip to keep fully raw flavor.)

Pulse cashew-mint dressing

In a mini food processor or blender combine toasted cashews, fresh mint leaves, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp fine sea salt and 1/8 tsp black pepper. Pulse until cashews are coarsely chopped and mint is evenly distributed — you want a chunky, spoonable relish rather than a smooth paste. If mixture is too dry, add up to 1/2 tsp water or olive oil to bring it together.

Reheat sauce gently if needed. Spoon a pool (about 2–3 tbs) of Serrano green curry onto each serving plate.

Arrange 3 scallops on each plate over the sauce. Spoon a generous 1–2 tbs minted cashew mixture beside or on top of the scallops to provide contrast in texture and flavor.

Garnish with microgreens or cilantro sprigs, a light drizzle of chili oil or sprinkle of chile flakes if you want extra heat, and serve with lime wedges on the side for squeezing.

Serve immediately so scallops remain tender and sauce warm.