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