In a small bowl, combine the peanut flour, Chili de árbol powder, salt, and cumin together. In a small sauté pan, toast the mixture over medium-low heat until it just starts to color and the aroma of the peanuts begins to fill the room; set aside and cool. Rinse the scallops, pat dry, and coat with olive oil. Rub with the chili peanut mixture. Thread three scallops on each of the four 6-inch skewers. Preheat grill to medium-high heat and oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers.
Nutrition information per serving:
Calories from Fat: 133
Trans fats: 0