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Scallops with Thai Sauce Recipe

Scallops with Thai Sauce Recipe photo by Taste of Home

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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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Scallops with Thai Sauce Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

1 tablespoon cornstarch
1 can (14-1/2 ounces) vegetable broth
2 tablespoons creamy 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 firm and 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 the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired. Yield: 5 servings.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Scallops with Thai Sauce

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(1-1) of 1 reviews

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.