Scallops with Thai Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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
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
-
1.
In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
-
2.
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.
-
3.
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.
-
4.
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.
Nutrition Facts
1 cup: 307 calories, 18g fat (3g saturated fat), 30mg cholesterol, 765mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 22g protein.
© 2024 RDA Enthusiast Brands, LLC