Shell and trim the scallops. Collect the trimmings, wash them and put them in a stewpot with the peanut oil, add the garnish of carrots and onions cut into pieces and the bouquet garni. Let sweat well for 15 minutes, stirring often. Add the white wine and let reduce until dry. Cover with water and cook again for 15 minutes. Filter this cooking. Book.
Cut the carrots into julienne strips, blanch them in boiling water.
Wash the scallops, salt and pepper. Put the peanut oil in a sauté pan; when it is hot, sear the walnuts on each side. Drain on absorbent paper. Add the shallot, julienned carrots and peanuts. Cook for another 5 minutes. Deglaze with the vermouth, let reduce until dry. Moisten with the scallop stock, add the tip of a knife of curry powder and a few saffron stigmas.
Place the scallops on four plates. Keep warm.
Finish the sauce by adding the butter off the heat until fully incorporated. Taste, salt and pepper if necessary.
Glaze the shells and serve.
Source:Hubert's peanut recipes
