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.
Ingredients
For Thai Honey Peanut Sauce :
peanut butter - 1½ cups, crunchy style
honey - ¾ cup
coconut milk - ¾ cup
lime juice - 3tablespoons
fish sauce - 1tablespoon
garlic - 1tablespoon, finely chopped
For Sea Scallop and Peanut Stir Fry :
white rice - 4 cups, cooked
pimiento halves - 3 diced into quarters
vegetable oil - 4 tablespoons
sea scallops(or shrimp) - 24 medium size
baby bok choy - 2 cups, shredded
chives - 1 cup
string beans - 2 cups, blanched
napa cabbage - 2cups, shredded
baby spinach leaves - 2cups
Thai Honey Peanut Sauce - ¾ cup
peanuts - 1cup, unsalted and 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.
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.
Chef
