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Serves: 4
Cook Time:
8 min |
Prep Time:
5 min
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| Metric |
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Imperial |
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Ingredients |
| 1 |
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1 |
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package HIGH LINER Scallops, thawed |
| 45 mL |
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3 tbsp |
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crunchy or smooth peanut butter |
| 30 mL |
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2 tbsp |
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each soy sauce and lemon juice |
| 15 mL |
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1 tbsp |
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brown sugar |
| 1 mL |
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¼ tsp |
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hot pepper flakes (or to taste) |
| 2 |
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2 |
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cloves garlic, minced |
| 15 mL |
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1 tbsp |
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vegetable oil |
| 750 mL |
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3 cups |
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frozen Asian vegetables |
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| 1) |
Pat scallops dry with paper towels. |
| 2) |
In small bowl, whisk together peanut butter, soy sauce, lemon juice, sugar and pepper flakes. |
| 3) |
Whisk in 1 tbsp (15 mL) water until smooth; set aside. |
| 4) |
In large skillet, stir-fry scallops and garlic in oil over high heat until opaque, about 3 minutes. |
| 5) |
Remove scallops from skillet using slotted spoon. |
| 6) |
Add vegetables to skillet and stir-fry until heated through, about 2 minutes. |
| 7) |
Add sauce mixture and return scallops to pan, stir-fry until heated through and scallops and vegetables are coated. |
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