Scallops with Thai Sauce Recipe

5 2 5
Scallops with Thai Sauce Recipe
Scallops with Thai Sauce Recipe photo by Taste of Home
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Scallops with Thai Sauce Recipe

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5 2 5
Publisher Photo
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
Recommended: 52 Date Night Dinners
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 vegetable oil, divided
  • 1 small onion, sliced
  • 1 large sweet red pepper, julienned
  • 1/2 cup salted cashews
  • 2 teaspoons minced garlic
  • 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, cashews and garlic in remaining oil for 3-5 minutes or until vegetables are crisp-tender.
Stir peanut butter mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the scallops and corn; heat through. Serve over pasta if desired. Yield: 5 servings.
Originally published as Scallops with Thai Sauce in Simple & Delicious September/October 2008, p29

Nutritional Facts

1 cup: 307 calories, 18g fat (3g saturated fat), 30mg cholesterol, 765mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 22g protein.

  • 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 vegetable oil, divided
  • 1 small onion, sliced
  • 1 large sweet red pepper, julienned
  • 1/2 cup salted cashews
  • 2 teaspoons minced garlic
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • Hot cooked angel hair pasta, optional
  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 opaque. Remove with a slotted spoon and keep warm. In the same pan, saute the onion, red pepper, cashews and garlic in remaining oil for 3-5 minutes or until vegetables are crisp-tender.
  3. Stir peanut butter mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the scallops and corn; heat through. Serve over pasta if desired. Yield: 5 servings.
Originally published as Scallops with Thai Sauce in Simple & Delicious September/October 2008, p29

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MY REVIEW
katlaydee3 User ID: 3741999 248846
Reviewed May. 31, 2016

"Delicious recipe! I served this over the angel hair pasta with shrimp spring rolls on the side."

MY REVIEW
bjq User ID: 3914606 136305
Reviewed Jun. 20, 2010

"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."

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