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1
Preheat the oven to 450.
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2
In a small bowl, stir the curry powder into 1/4 cup of the oil and let stand for 15 minutes.
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3
Let the spices settle, then pour the oil into another small bowl, stopping before you reach the solids.
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4
Whisk the lime juice into the curry oil and season the vinaigrette with salt and pepper.
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5
In a small baking dish, toss the cauliflower with 2 tablespoons of the oil and season with salt.
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6
Roast on the top rack of the oven, stirring once, until the cauliflower is tender and lightly browned in spots, about 18 minutes.
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7
Meanwhile, bring a pot of salted water to a boil.
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8
Add the snow peas and cook for 1 minute, until crisp-tender and bright green.
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9
Drain, cool under running water and pat dry.
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10
In a skillet, toast the bread crumbs in 1 tablespoon of the oil until golden, 1 minute.
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11
Transfer the bread crumbs to a small bowl and let cool.
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12
Stir in the peanuts and peanut butter and season the panade with salt.
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13
Preheat the broiler.
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14
Heat the remaining 2 tablespoons of oil in a large ovenproof skillet until smoking.
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15
Season the 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.
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16
Flip the scallops and spoon a dollop of the peanut panade onto each one.
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17
Broil for 10 seconds, until the panade is heated through.
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18
Transfer the scallops to plates and arrange the cauliflower and snow peas around them.
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19
Drizzle the curry vinaigrette all around, garnish with cilantro sprigs and serve.
