Chili Peanut Crusted Scallops

four chilli peanuts scallops on a plate.

20 minutes

Serving Size: 4.0 ounces

intermediate

Ingredients

½ cup peanut flour

1 teaspoon Chili de árbol, finely ground

1 teaspoon Kosher salt

¼ teaspoon cumin, ground

3 tablespoons peanuts, toasted and ground, for garnish

12 scallops (fresh scallops, foot removed)

3 tablespoons extra virgin olive oil

4 skewers, 6-inches

Oil for grill

Directions

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: 222

Calories from Fat: 133

Fat: 15g

Trans fats: 0

Cholesterol: 20mg

Carbohydrate: 8g

Protein: 16g

Fiber: 2g

Sodium: 966mg

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