Scallops with Thai Sauce

From Taste of Home



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 vegetable oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 teaspoons minced garlic
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, cashews and garlic in remaining oil for 3-5 minutes or until vegetables are crisp-tender.

Stir peanut butter mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the scallops and corn; heat through. Serve over pasta if desired.

Comments:
Also good with chicken!


Adam obviously picked this recipe out. I omitted the peppers at his request and skipped the pasta. As I was testing the corn to make sure it was cooked, I tasted the sauce and thought it would go well with chicken. Since I hadn't decided what to have for dinner myself yet, I cooked up a chicken breast and some potatoes. It worked well. It's a very versatile sauce, with no one flavor overwhelming the others. I didn't dig the cashews, but I guess they add something texture-wise.