Ingredients
2 tbsp. fresh lime juice
salt
Freshly ground pepper
cilantro sprigs
1/2 lb. cauliflower
4 oz. snow peas
1/4 c. creamy peanut butter
2 tbsp. creamy peanut butter
1 1/2 tbsp. salted peanuts
2 tbsp. dry bread crumbs
1/2 c. plus 1 tablespoon grapeseed oil
1 tbsp. grapeseed oil
16 large sea scallops
2 tsp. madras curry powder
Preparation
Step 1Preheat the oven to 450 degrees F. In a small bowl, stir the curry powder into 1/4 cup of the oil and let stand for 15 minutes. Let the spices settle, then pour the oil into another small bowl, stopping before you reach the solids. Whisk the lime juice into the curry oil and season the vinaigrette with salt and pepper.Step 2In a small baking dish, toss the cauliflower with 2 tablespoons of the oil and season with salt. Roast on the top rack of the oven, stirring once, until the cauliflower is tender and lightly browned in spots, about 18 minutes.Step 3Meanwhile, bring a pot of salted water to a boil. Add the snow peas and cook for 1 minute, until crisp-tender and bright green. Drain, cool under running water, and pat dry.Step 4In a skillet, toast the bread crumbs in 1 tablespoon of the oil until golden, 1 minute. Transfer the bread crumbs to a small bowl and let cool. Stir in the peanuts and peanut butter and season the panade with salt.Step 5Preheat the broiler. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet until smoking. Season the scallops with salt and pepper, add them to the pan, and cook over high heat until well-browned and crusty on the bottom, 4 minutes. Flip the scallops and spoon a dollop of the peanut panade onto each one. Broil for 10 seconds, until the panade is heated through.Step 6Transfer the scallops to plates and arrange the cauliflower and snow peas around them. Drizzle the curry vinaigrette all around, garnish with cilantro sprigs, and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
