8 scallops, rinsed and dried
1 cup raw, unsalted peanuts nuts
Salt and ground black pepper to taste
2 eggs, lightly beaten
1 cup all-purpose flour
1/4 cup green peanut oil
1 shallot, finely chopped
1 1/2 cups green peanut oil, plus more for sautéing
1/2 cup dry white wine
1 orange, juiced
1 lime, juiced
1/4 cup chopped basil
To make the scallops:
Use a rotary cheese grater to grate the peanuts into a bowl, or chop using a knife.
Season the scallops with salt and black pepper.
Dredge the scallops in the flour, removing any excess. Coat the scallops in the beaten eggs, covering them completely. Dredge the scallops in the grated nuts.
Preheat the oven to 400ºF. Heat an oven-safe pan over medium heat and add the oil. When very hot, place the scallops in the pan. Brown on one side until golden, about 3 minutes. Turn onto the other side and place the pan into the oven until done, about 4 minutes. The scallops should be golden brown and firm to the touch.
To make the vinaigrette:
Warm part of the green peanut oil in a medium saucepan.
Sauté the shallots until soft and translucent, about 3 minutes.
Add the white wine and reduce until almost gone, add orange juice, and lime juice and reduce to a syrup, about 10 minutes.
Remove from the heat and allow to cool for 10 minutes and whisky green peanut oil to finish the dressing, season with salt and black pepper to taste.
Place 2 scallops on each plate. Drizzle with the vinaigrette. Garnish with chopped basil.
Courtesy of The Culinary Institute of America - St. Helena, California