Thai scallops

Thai scallops
Thai scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

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

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 and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. 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 over pasta if desired. Yield: 5 servings. Nutrition Facts: 1 cup (calculated without pasta) equals 307 calories, 18 g fat (3 g saturated fat), 30 mg cholesterol, 765 mg sodium, 16 g carbohydrate, 3 g fiber, 22 g protein.

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