Crushed Sesame Scallops With Yellow Curry

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Yellow Curry:

2 carrots (about 10 ounces), peeled and diced

8 ounces bok choy, trimmed and cut into 2-inch lengths

2 small Yukon Gold potatoes (about 10 ounces), peeled and diced

1 tablespoon vegetable oil

1 to 2 tablespoons Thai yellow curry paste (see Note)

19 ounces coconut milk

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon sugar

1/2 teaspoon kosher salt

Tempura Scallops:

2 cups peanut oil, or other vegetable oil

5 ounces tempura flour, about 1 1/4 cups (see Note)

Salt and freshly ground white pepper to taste

7 ounces cold water (1 scant cup)

12 large fresh scallops

2 tablespoons sesame seeds, crushed or chopped lightly

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