06/15/2007

Cooking on Deadline

Quick scallops have a touch of Thailand

By J.M. HIRSCH

AP Food Writer

The Associated Press
Baked Scallops with Spicy Peanut Topping have Thai accents with the inclusion of peanuts to the topping.

I learned an important lesson about the flash point of peanuts on this one.

Peanuts burn really well. And for a really long time. Especially when they are finely ground with some bread crumbs, fresh ginger, red pepper flakes, garlic powder and melted butter, then sprinkled over scallops.

The goal was not to ignite this dish. Rather, it was to create a simple and speedy broiled scallop dish with Thai accents. Hence the ground peanuts, garlic, ginger and red pepper flakes.

All went well until the peanut-topped scallops went under the broiler, where they were supposed to cook for six minutes. But within two minutes, smoke was rising out of the oven. And when the oven door was opened, flames followed. And continued for 10 minutes.

Turns out peanuts, thanks to their high oil content, aren't just flammable, but extremely flammable. According to various children's science experiment sites online, peanuts actually can be lit in a similar fashion to candles.

Baked scallops suddenly seemed so much more appealing, even if not quite so speedy.

Baked Scallops with Spicy Peanut Topping

Start to finish: 20 minutes

• 1 t. olive oil
• 1 1/2 lbs. sea scallops
• 1/3 c. unseasoned breadcrumbs
• 1/3 c. salted, roasted peanuts
• 1/2 t. red pepper flakes
• 1/2 t. grated fresh ginger
• 1/4 T. garlic powder
• 1 T. butter, melted and cooled

Preheat the oven to 425°.

Coat the bottom of a shallow nine-inch round cake pan with olive oil. Arrange the scallops in a single layer in the pan. Set aside.

In a food processor, combine the breadcrumbs, peanuts, red pepper flakes, ginger and garlic. Process until they resemble coarse sand. With the processor on, drizzle in the melted butter and pulse until combined.

Use your fingers to sprinkle the breadcrumb mixture over the scallops. Bake until the scallops are cooked through and the topping is lightly browned, about 12 to 14 minutes. Makes four servings.