Scallops with Thai Sauce

Total Time Prep/Total Time: 30 min.
Yield 5 servings
Test Kitchen Approved
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. —Joe Hable of Madison, Wisconsin

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

Directions

  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.

Nutrition Facts

1 cup: 307 calories, 18g fat (3g saturated fat), 30mg cholesterol, 765mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 22g protein.

Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. —Joe Hable of Madison, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC