Pan-Seared Saffron Scallops with Subtle Curry and Peanut Notes

• 20 scallops
• 2 carrots
• 40 g roasted and crushed American peanuts
• 1 tablespoon peanut oil
• ½ chopped shallot
• 5 cl vermouth
• 2 walnut-sized knobs of butter
• Curry powder
• Saffron pistils
• Salt, pepper
• For the fumet:
  scallop trimmings
  4 tablespoons peanut oil
  2 carrots
  1 onion
  1 bouquet garni
  2 glasses white wine
  1 liter water

1. Shell and trim the scallops, reserving the trimmings. Rinse trimmings and sauté in a stewpot with peanut oil, roughly chopped carrots, onion, and bouquet garni for 15 minutes, stirring often. Add white wine; reduce until dry. Cover with water and simmer 15 minutes. Strain and reserve fumet.
2. Cut remaining carrots into fine julienne strips; blanch in boiling water.
3. Season scallops with salt and pepper. Heat peanut oil in a sauté pan until smoking hot; sear scallops on both sides. Drain on paper towels.
4. In the same pan, add shallot, julienned carrots, and peanuts; cook 5 minutes. Deglaze with vermouth; reduce dry. Add reserved fumet, tip of knife curry powder, and few saffron pistils.
5. Arrange warm scallops on four plates.
6. Off heat, emulsify butter into sauce. Season to taste.
7. Nap scallops with sauce and serve.

Source: Hubert's peanut recipes