Ingredients

Start to finish: 20 minutes
Servings: 4

1 teaspoon olive oil
1 1/2 pounds sea scallops
1/3 cup unseasoned bread crumbs
1/3 cup salted, roasted peanuts
1/2 teaspoon red pepper flakes
1/2 teaspoon grated fresh ginger
1/4 teaspoon garlic powder
1 tablespoon butter, melted and cooled

Directions

Preheat the oven to 425 F.

Coat the bottom of a shallow 9-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 bread crumbs, 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 bread crumb mixture over the scallops. Bake until the scallops are cooked through and the topping is lightly browned, about 12 to 14 minutes.