Name: Scallops With Thai Sauce
Yield: 4 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

Servings: 4 persons

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

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 firm and opaque. Remove with a slotted spoon and keep warm.
3
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.
4
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 with pasta if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Scallops With Thai Sauce

How did you like this recipe?