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Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. —Joe Hable of Madison, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without pasta) equals 307 calories, 18 g fat (3 g saturated fat), 30 mg cholesterol, 765 mg sodium, 16 g carbohydrate, 3 g fiber, 22 g protein.
Originally published as Scallops with Thai Sauce in Simple & Delicious September/October 2008, p29
Succulent scallops and fresh shrimp come together in these mouthwatering kabobs, It's an easy recipe that goes perfectly with fresh pineapple salsa.Related recipeIngredients: * 28 uncooked large shrimp (1-1/2 pounds), peeled and deveined * 28 sea scallops (about 1/2 pound) * 1/2 cup butter, cubed * 7 tablespoons lemon juice * 5 tablespoons Worcestershire sauce * 1 to 2 teaspoons garlic powder…
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Reviewed on Jun. 20, 2010 by bjq
This was an excellent dish! It could easily be made with shrimp substituted for the scallops if you wanted too. Next time I may try to add an additional Tablespoon of creamy peanut butter since we really couldn't taste the peanut butter flavor in the sauce. We didn't have cashews, so we crushed some peanuts and sprinkled them generously ontop of the finished dish. We will add this to our recipe box and make again.
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