I want healthy, I want fast, I want flavor. Stir fry-day to the rescue! (Thanks, Archer!) Just open a bottle of Thai peanut sauce and all the spice blending is done for you. Tender-crisp veggies, delicious Thai flavor and perfectly seared scallops. Pair it with your favorite rice (mine is Jasmine, but basmati works nicely here as well) and you have a dish to dream about. I used my leftover black rice, faro and red lentil side dish for this version.
To really make this dish authentic, serve with lime wedges and squeeze them over the top just before eating. After all, the ideal Thai dish has sweet, sour, salty, spicy and creamy and the lime is the sour!
3 tablespoons olive oil, divided
1 1/2 pounds sea scallops
2 cups broccoli florets
2 medium sweet onions, sliced
1 medium zucchini, sliced
2 medium carrots, sliced
1/4 cup thai peanut sauce
1/4 teaspoon salt
Rice, for serving
Pat the scallops dry and remove the membrane. Heat 1 tablespoon oil over medium high heat in a large skillet. Fry half the scallops until seared, firm and opaque. Remove to a plate, repeat with another tablespoon of oil and the remaining scallops. Remove them to the plate when done.
Add the remaining oil and add the vegetables. Fry for 7-9 minutes until tender-crisp. Stir in the peanut sauce and salt. Add the scallops back to the pan and heat through. Serve with rice.