Thai
Scallop Saute Recipe
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
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.
