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Thai Scallop Saute

Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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 the 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.
Nutrition 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.

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Reviews

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Average Rating:
  • jackie.baker
    Jun 11, 2020

    Very easy to make and has quite a bit of flavor, I never can get the carmalized edges on my scallops though.

  • xlsalbums
    Dec 22, 2018

    My in-laws loved it!! They want it again! Easy to make!!

  • JJarnagin
    Oct 27, 2016

    Yummy, healthy, and pretty easy!