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Sea Scallop And Peanut Stirfry With Honey Peanut Sauce

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In honor of the Virginia Peanut Festival and Virginias peanut industry, Chef Maxwell has a unique peanut recipe this month.
Ingredients
  Crunchy style peanut butter 1 1⁄2 Cup (24 tbs)
  Finely chopped garlic 1 Tablespoon
  Cooked white rice 4 Cup (64 tbs)
  Pimientos 1 1⁄2 , halved and then quartered
  Thai honey peanut sauce 3⁄4 Cup (12 tbs)
  Chopped unsalted peanuts 1 Cup (16 tbs)
  Peanut butter 1 1⁄2 Cup (24 tbs) (Crunchy Style)
  Honey 3⁄4 Cup (12 tbs)
  Coconut milk 3⁄4 Cup (12 tbs)
  Lime juice 3 Tablespoon
  Fish sauce 1 Tablespoon
  Garlic 1 Tablespoon, chopped finely
  White rice 4 Cup (64 tbs), cooked
  Pimiento 3 Medium, halved, quartered
  Vegetable oil 4 Tablespoon
  Sea scallops/Shrimps 24 Medium
  Baby bok choy 2 Cup (32 tbs), shredded
  Chives 1 Cup (16 tbs)
  String beans 2 Cup (32 tbs), blanched
  Napa cabbage 2 Cup (32 tbs), shredded
  Baby spinach leaves 2 Cup (32 tbs)
  Peanut sauce 3⁄4 Cup (12 tbs) (Thai Honey Peanut Sauce)
  Peanuts 1 Cup (16 tbs), unsalted, chopped
Directions

MAKING
To make Thai Honey Peanut Sauce:
1. In a large bowl or in a food processor combine all ingredients until well blended.
2. Refrigerate covered, overnight to blend flavors.
To make Sea Scallop and Peanut Stir Fry:
3. Cook the rice until not quite done, then drain and set aside.
4. Blanch the string beans until tender.
5. In a wok or large skillet, stir fry sea scallops and vegetables in hot oil for 3-5 minutes or until crisp tender.
6. Add sauce and red pimientos, tossing gently to coat.
7. Heat through and stir in spinach.

SERVING
8. Sprinkle with chopped peanuts and serve immediately over rice with a side dish of Thai Honey Peanut Sauce and a sprig of baby spinach.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Scallop
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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