Method
Peel the carrots and cut them into julienne strips. Blanch them for 5 minutes in boiling, salted water. Strain and set aside.
Wash and dry the scallops and season them with salt and pepper. In a sauté pan, heat the peanut oil until smoking. Sauté‚ the scallops quickly on both sides and drain on a paper towel. Add the julienne's of carrots to the sauté‚ pan and cook for 2 minutes.
Add the shallot and the peanuts and cook another 5 minutes. Add the vermouth and let it reduce completely. Add 4 oz of the scallop stock (or clam juice) and let it reduce until slightly thickened. add both curry and saffron.
To assemble, arrange the scallops on a serving platter or on individual plates and keep warm. Finish the sauce by whisking in the butter, off the heat, until well incorporated. Taste and season with salt and pepper if necessary.
Sauce the scallops individually and decorate with whole peanuts.