Easy Thai Scallops

Easy Thai Scallops

serves 4

1 tsp extra-virgin olive oil
1 1/2 lbs sea scallops
1/3 c. unseasoned bread crumbs
1/3 c. salted, roasted peanuts
1/2 tsp crushed red pepper flakes
1/2 tsp. grated fresh ginger
1/2 tsp garlic powder
2 TBL butter, melted and cooled

Preheat oven to 425F.

Coat the bottom of a shallow 9-inch round pie pan with olive oil.

Arrange the scallops in a single layer in the pan.

In a food processor, combine the next 5 ingredients. Process until they resemble coarse sand.

With the processor on pulse, drizzle in the butter and pulse until combined.

Use your fingers to sprinkle the crumb mixture evenly over the scallops.

Bake until the scallops are done and the topping is lightly browned, about 13-15 minutes.