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Thai Scallop & Veggie Saute with Spicy Peanut Sauce.

  • 1 cup
    basmati rice
  • 1 crown
    broccoli
  • 1 medium
    carrot
  • 16 fl oz
    chicken or vegetable broth
  • 1 clove
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½
    lime
  • ¾ lb
    sea scallops
  • 1 medium
    yellow onion
  • 1 medium
    zucchini squash
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    natural peanut butter
  •  
    salt
  •  
    sesame seeds
  •  
    soy sauce
  • 1
    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.
    1 cup basmati rice
    16 fl oz (2 cups) chicken or vegetable broth
  • 2
    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.
  • 3
    While the rice cooks, wash and dry the fresh produce.
    1 crown broccoli
    1 medium zucchini squash
    1 medium carrot
    ½ lime
    1 (1 inch) piece ginger root
  • 4
    Separate broccoli into bite-sized florets and cut stems into smaller pieces.
  • 5
    Slice the zucchini into ¼-inch rounds.
  • 6
    Peel and thinly slice the carrot into ¼-inch rounds.
  • 7
    Peel and thinly slice onion into half rings.
    1 medium yellow onion
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    Juice the lime into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice.
    1 clove garlic
  • 10
    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.
    1 tsp extra virgin olive oil
  • 11
    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.
    2 tbsp natural peanut butter
    1 tbsp soy sauce
    1 tbsp water
    ¼ tsp crushed red pepper
  • 12
    Pat the scallops dry with a paper towel. Season with salt and pepper.
    ¾ lb sea scallops
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 13
    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.
    1 tsp extra virgin olive oil
  • 14
    To serve, divide the rice into bowls. Top with sauteed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds. Enjoy!
    1 tsp sesame seeds