Sea Scallops with Spicy Peanut Butter Sauce
We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same reason, frozen scallops will not work here, either. "Dry" scallops sear well- exactly what you want in this dish.
Ingredients
- ¼ cup smooth peanut butter
- 2 tablespoons Asian sesame oil
- 1 tablespoon Chinese red chili paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- ½ cup water as needed 1 ½ to 2 pounds dry scallops (also called diver scallops)
- 1 teaspoon salt
- ½ teaspoon white pepper
- 3 tablespoons peanut oil
- ¼ cup roasted peanuts for garnish
- 2 tablespoons chopped scallions green and white parts, for garnish
Instructions
- In a food processor, combine the peanut butter, sesame oil, chili paste, rice vinegar, and honey and process until smooth, adding a little of the water, if necessary, to obtain a consistency like heavy cream.
- Season the scallops on both sides with the salt and pepper.
- In a large skillet, heat the peanut oil over medium-high heat until hot, but not smoking. Add the scallops and stir-fry them for 3 or 4 minutes, or just until they turn opaque.
- Add the peanut sauce to the skillet and cook 30 seconds, tossing to coat the scallops. Spoon onto a serving platter and garnish with a sprinkling of the roasted peanuts and scallions. Best served within 1 hour of finishing.