Thai Scallop Saute Recipe

5 1 1
Thai Scallop Saute Recipe
Thai Scallop Saute Recipe photo by Taste of Home
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Thai Scallop Saute Recipe

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5 1 1
Publisher Photo
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 3 teaspoons olive oil, divided
  • 1-1/2 pounds sea scallops
  • 2 cups fresh broccoli florets
  • 2 medium onions, halved and sliced
  • 1 medium zucchini, sliced
  • 4 small carrots, sliced
  • 1/4 cup Thai peanut sauce
  • 1/4 teaspoon salt
  • Hot cooked rice
  • Lime wedges, optional

Directions

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops.
In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges. Yield: 4 servings.
Originally published as Thai Scallop Saute in Taste of Home November 2016, p28

Nutritional Facts

1-1/2 cups (calculated without rice): 268 calories, 8g fat (1g saturated fat), 41mg cholesterol, 1000mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 25g protein.

  • 3 teaspoons olive oil, divided
  • 1-1/2 pounds sea scallops
  • 2 cups fresh broccoli florets
  • 2 medium onions, halved and sliced
  • 1 medium zucchini, sliced
  • 4 small carrots, sliced
  • 1/4 cup Thai peanut sauce
  • 1/4 teaspoon salt
  • Hot cooked rice
  • Lime wedges, optional
  1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops.
  2. In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges. Yield: 4 servings.
Originally published as Thai Scallop Saute in Taste of Home November 2016, p28

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JJarnagin User ID: 1756779 256027
Reviewed Oct. 27, 2016

"Yummy, healthy, and pretty easy!"

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