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Thai Scallop & Veggie Sauté with Spicy Peanut Sauce.

  • 2 cups
    basmati rice
  • 2 crowns
  • 2 medium
  • 946 ml
    chicken or vegetable broth
  • 2 cloves
  • 2 (2 ½ cm) pieces
    ginger root
  • 1
  • 0.68 kg
    sea scallops
  • 2 medium
    yellow onions
  • 2 medium
    zucchini squash
    black pepper
    crushed red pepper
    extra virgin olive oil
    natural peanut butter
    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.
    2 cups basmati rice
    946 ml 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.
    2 crowns broccoli
    2 medium zucchini squash
    2 medium carrots
    1 lime
    2 (2 ½ cm) pieces 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 carrots into ¼-inch rounds.
  • 7
    Peel and thinly slice onions into half rings.
    2 medium yellow onions
  • 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.
    2 cloves 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.
    2 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.
    ¼ cup natural peanut butter
    2 tbsp soy sauce
    2 tbsp water
    ½ tsp crushed red pepper
  • 12
    Pat the scallops dry with a paper towel. Season with salt and pepper.
    0.68 kg sea scallops
    ¼ tsp salt
    ¼ 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.
    2 tsp extra virgin olive oil
  • 14
    To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds. Enjoy!
    2 tsp sesame seeds