Name: Thai Scallop & Veggie Sauté with Spicy Peanut Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 cups basmati rice; 3 crowns broccoli; 3 medium carrots; 1420 ml chicken or vegetable broth; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 1.02 kg sea scallops; 3 medium yellow onions; 3 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; natural peanut butter; salt; sesame seeds; soy sauce

Thai Scallop & Veggie Sauté with Spicy Peanut SauceThai Scallop & Veggie Sauté with Spicy Peanut Sauce — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 cups basmati rice

3 crowns broccoli

3 medium carrots

1420 ml chicken or vegetable broth

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

1.02 kg sea scallops

3 medium yellow onions

3 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

natural peanut butter

salt

sesame seeds

soy sauce

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

While the rice cooks, wash and dry the fresh produce.

Separate broccoli into bite-sized florets and cut stems into smaller pieces.

Slice the zucchini into ¼-inch rounds.

Peel and thinly slice the carrots into ¼-inch rounds.

Peel and thinly slice onions into half rings.

Preheat a skillet over medium-high heat.

Juice the limes into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice.

Once the skillet is hot add the broccoli, zucchini, carrot, and onion. Cook, stirring occasionally, until the vegetables are crisp-tender; 7-9 minutes. Once done, transfer to a medium bowl or large plate.

While veggies cook, finish preparing the dressing by whisking the peanut butter, soy sauce, water, and crushed red pepper into the bowl with the garlic, ginger, and lime juice. Set aside.

Pat the scallops dry with a paper towel. Season with salt and pepper.

Return the skillet to the heat, add the oil, and carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1-2 minutes per side.

To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds. Enjoy!

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