Prepare the scallops by shucking them and retaining only the meat (the 'nuts'). Rinse thoroughly and drain well. Reserve 16 empty shells for serving.
Peel and finely chop the shallots. Rinse the lime and finely grate its zest into a bowl. Rinse the apple, core it, and cut into 1/2 cm cubes. Add the apple to the bowl with the lime zest.
Melt the butter in a 26 cm non-stick frying pan over high heat. Add the scallops and sauté for 1 minute 30 seconds, turning constantly to brown evenly.
Remove the scallops with a slotted spoon and set aside in a deep dish. Add the shallots to the pan and cook for 2 minutes. Sprinkle with curry powder and star anise, then cook for 1 minute to toast the spices. Pour in the yoghurt and coconut milk (or cream). Boil over high heat for about 1 minute until the sauce thickens.
Return the scallops to the pan. Add the apple cubes with their lime zest. Stir in the chopped coriander. Mix for 10 seconds, then remove from heat.
Divide the scallops and sauce among the reserved shells. Serve immediately with spoons for an elegant presentation.
Source: The Scotto Sisters Perfumed Kitchen
