Scallops with Snow Peas, Cauliflower and Peanut Panade

2 teaspoons madras curry powder

½ cup plus 1 tablespoon grapeseed oil (divided)

2 tablespoons fresh lime juice

Salt and pepper

½ pound cauliflower florets

4 ounces snow peas

1 ½ tablespoons coarsely chopped salted peanuts

3 tablespoons creamy peanut butter

2 tablespoons dry bread crumbs

16 large sea scallops

Cilantro sprigs

Preheat oven to 450 degrees.

In a small bowl, stir curry powder into ¼ cup of the oil and let stand 15 minutes. Let curry powder settle, then pour the oil into another small bowl, stopping before you reach the solids. Whisk lime juice into curry oil and season with salt and pepper.

In a baking dish, toss cauliflower with 2 tablespoons oil; season with salt. Roast on top rack of preheated oven, stirring once, until cauliflower is tender and lightly browned in spots, about 18 minutes.

Meanwhile, bring a pot of salted water to a boil. Add snow peas and cook 1 minute, until crisp-tender and bright green. Drain, cool under water and pat dry.

In a skillet, toast bread crumbs in 1 tablespoon oil until golden, 1 minute. Let cool in small bowl. Stir in peanuts and peanut butter; season panade with salt.

Preheat broiler.

Heat remaining 2 tablespoons oil in a large, ovenproof skillet until nearly smoking. Season scallops with salt and pepper, add to pan and cook over high heat until well-browned and crusty on bottom, 2 to 3 minutes. Flip and continue to cook 1 minute while you spoon a dollop of the peanut panade onto each one. Set under broiler for 10 seconds, until panade is heated through.

Transfer the scallops to plates and arrange cauliflower and snow peas around them. Drizzle curry vinaigrette all around, garnish with cilantro sprigs, and serve.

Per serving: 454 calories, 14g carbohydrate, 13g protein, 40g fat (5g saturated), 12mg cholesterol, 361mg sodium, 4g fiber.