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Scallops with Thai Sauce

 Scallops with Thai Sauce
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
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Scallops with Thai Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.