Adapted from Grant Achatz’ version in Food & Wine.
This is a great dish for kids, because it’s both simple and crazy at the very end…perfect. Do it in order, so that the cauliflower, potatoes and kale finish right about the same time the scallops are done.
2t curry powder
1/2c plus 1T grapeseed oil, separated (Trader Joe’s…easy to find. Otherwise, substitute olive oil, but the olive oil flavor can be overpowering here)
2T lime juice
salt and pepper
1 head cauliflower, cut into florets
fingerling potatoes, or tiny new potatoes
2T olive oil
kale — one good handful
2T panko or other dry breadcrumbs
1 1/2T salted peanuts, minced (or put them in a ziploc, bang with a rolling pin)
1/4c plus 2T creamy peanut butter
24 large sea scallops
Preheat oven to 450. In a small bowl, stir the curry powder into 1/4 cup of the oil and let stand for 15 minutes. Let the spices settle, then pour the oil into another small bowl, stopping before you reach the solids. Whisk the lime juice into the curry oil and season the vinaigrette with salt and pepper.
In a small baking dish, toss the cauliflower with 2 tablespoons of grapeseed oil and season with salt.
Toss potatoes in olive oil and place on large baking sheet. Add cauliflower and roast, stirring once, until the cauliflower is tender and lightly browned in spots, about 18 minutes. Remove cauliflower, but you may need to leave potatoes in a bit longer, depending on their size/type. Just before turning off oven, tear kale into manageable pieces (like salad size), toss gently under running water, and throw them (damp) onto the cookie sheet for a minute or so to steam and wilt. Set cauliflower, potatoes and kale aside.
Meanwhile, toast the breadcrumbs in a skillet with 1T grapeseed oil til golden, about 1 minute. Transfer to a small bowl to cool. Stir in the peanuts and peanut butter and season the panade with salt.
Preheat the broiler (or, if your timing is off, just keep the oven at 450). Heat the remaining 2T oil in a large ovenproof skillet til smoking. Season scallops with salt and pepper, add them to the pan and cook over high heat until well-browned and crusty on the bottom, 4 minutes. Flip scallops and spoon a dollop of the peanut panade onto each one. Broil for 10 seconds, until the panade is heated through.
Transfer the scallops carefully to plates (4 per plate) and arrange cauliflower, potatoes and kale around them. Drizzle the curry vinaigrette all around, garnish with cilantro, and serve.