Peanut-Crusted Grilled Scallops
From The Fearless Chef by Andy Husbands and Joe Yonan (Adams Media, 2004)
Adapted by

Yield: 4 Servings


    Apricot Thai Glaze:
  • 1 Tablespoon sesame oil
  • 2 teaspoons peeled and minced fresh ginger
  • ½ cup apricot preserves
  • ¼ cup fish sauce
  • 2 Tablespoons chili-garlic paste

  • Scallops:
  • 2 pounds large sea scallops, cleaned and patted dry
  • 2 Tablespoons canola oil
  • Salt and freshly ground pepper, to taste
  • 1 cup Apricot Thai Glaze, warmed
  • 1 cup toasted and coarsely ground unsalted peanuts

For Apricot Thai Glaze:
In a heavy saucepan, heat the oil over medium-high heat. Add the ginger and sauté about 2 minutes until the ginger starts to brown. Add the remaining ingredients and reduce heat to low. Simmer, stirring occasionally, until the preserves are melted and the sauce ingredients are incorporated, about 4 minutes. Transfer to a small bowl and slightly cool.

For Scallops:
Heat the grill to medium. Toss the sea scallops with the oil in a medium-size bowl and lightly season with salt and pepper. Grill the scallops for 2 to 4 minutes per side, or until dark golden brown and firm. Swirl each scallop in the warmed glaze and transfer to a platter. Sprinkle the peanuts on top and turn scallops to sprinkle the other side with peanuts to coat. Serve immediately or chill and serve cold.

Wine Pairing:
Viognier Gregory Graham Napa Valley 2000

Used by permission from Adams Media

   Published: May 2006