Seared Sea Scallops on Roasted Peanut Cilantro Sauce

Seared Sea Scallops on Roasted Peanut Cilantro Sauce

From: Executive chef Robert J. Mancuso, Sardine Factory Restaurant, Monterey, CA, first place appetizer category winner of a recent Peanut Advisory Board Chef's Recipe Contest. Yield: 4 servings.

PEANUT DRESSING (YIELDS 1 1/2 CUPS):
3/4 cup peanut oil
1/3 cup malt vinegar
1/2 cup dry roasted peanuts, finely chopped
2 Tbsp. honey

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