Sea Scallop and Peanut Stirfry with Honey Peanut Sauce Recipe Video

In honor of the Virginia Peanut Festival and Virginias peanut industry, Chef Maxwell has a unique peanut recipe this month.

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Crunchy style peanut butter1 1⁄2 Cup (24 tbs)
 Finely chopped garlic1 Tablespoon
 Cooked white rice4 Cup (64 tbs)
 Pimientos1 1⁄2 , halved and then quartered
 Thai honey peanut sauce3⁄4 Cup (12 tbs)
 Chopped unsalted peanuts1 Cup (16 tbs)
 Peanut butter1 1⁄2 Cup (24 tbs) (Crunchy Style)
 Honey3⁄4 Cup (12 tbs)
 Coconut milk3⁄4 Cup (12 tbs)
 Lime juice3 Tablespoon
 Fish sauce1 Tablespoon
 Garlic1 Tablespoon, chopped finely
 White rice4 Cup (64 tbs), cooked
 Pimiento3 Medium, halved, quartered
 Vegetable oil4 Tablespoon
 Sea scallops/Shrimps24 Medium
 Baby bok choy2 Cup (32 tbs), shredded
 Chives1 Cup (16 tbs)
 String beans2 Cup (32 tbs), blanched
 Napa cabbage2 Cup (32 tbs), shredded
 Baby spinach leaves2 Cup (32 tbs)
 Peanut sauce3⁄4 Cup (12 tbs) (Thai Honey Peanut Sauce)
 Peanuts1 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.
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