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Scallops with Thai Sauce Recipe

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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

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5 Servings
Prep/Total Time: 30 min.

Ingredients

1 tablespoon cornstarch
1 can (14-1/2 ounces) vegetable broth
2 tablespoons creamy Jif® Peanut Butter
1 to 2 tablespoons Thai chili sauce
1 pound sea scallops
2 tablespoons canola oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 garlic cloves, minced
1 can (8-3/4 ounces) whole baby corn, drained
Hot cooked angel hair pasta, optional

Directions

In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until opaque. Remove with a slotted spoon and keep warm.
In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve over pasta if desired. Yield: 5 servings.

Nutrition 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.

Scallops with Thai Sauce published in Simple & Delicious September/October 2008, p29

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