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Peanut-Crusted Scallops With Warm Green Peanut Oil Citrus Vinaigrette



  • 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.


4 servings

Courtesy of The Culinary Institute of America - St. Helena, California


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