Thai Scallop Saute
Thai Scallop Saute
Ingredients:
3 teaspoons olive oil, divided
1 ½ lbs large sea scallops
2 cups fresh broccoli florets
2 medium onions, halved & sliced
1 medium zucchini, sliced
4 small carrots, sliced
¼ cup Thai peanut sauce
¼ teaspoon salt
Hot cooked rice (optional)
Lime wedges (optional)
Directions:
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the sea scallops; cook until firm and opaque, about 2 minutes per side. Remove; repeat with an additional 1 teaspoon oil and the remaining scallops.
In the same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and the salt. Return scallops to the pan; heat through.
Serve with rice, and if desired, lime wedges.
Serves 4
From prep to table 40 minutes